No Knead Open Crumbs Sourdough Bread
Автор: Aldrina Yun
Загружено: 2022-08-13
Просмотров: 2695
Country Sourdough bread
270g. Bob’s red mill Bread flour
30g. Whole wheat flour
235g. Water
60g. Sourdough starter
6g. Salt
Room temperature 25°c
-Autolyse (mix) flour & water 1 hr
-Add starter (rest 20 mins)
-Add salt (30 mins )
-2 sets of stretch & fold (30mins ; 45 mins intervals )
-3 sets of coil fold (60 mins, 60mins & then after 3rd coil fold, rest until it appears puffy & jiggle as gently shake the bowl )
Note: Rest the dough until it relax, then perform the next folding . Time is just the guidelines )
-Bulk fermentation from adding starter to shaping 5.5 hrs
-Cold retard 12 hrs at 4°c
-Bake at preheated Dutch Oven at 250°c 20 mins (lid on)
210°c 20 mins (without lid)
乡村酸面包
270克。鲍勃的红磨坊面包粉
30克。全麦面粉
235克。水
60克。酸酵头
6克。盐
室温 25°c
自溶（混合）面粉和水 1 小时
添加开胃菜（20 分钟）
-加盐 (30)
-2 套拉伸和折叠
-3组线圈折叠
-从添加发酵剂到成型5.5小时的批量发酵
4°c 时冷延迟 12 小时
-在预热的荷兰烤箱中以 250°c 烘烤 20 分钟（盖上盖子）
210°c 20 分钟（无盖）
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