INGREDIENTS
- In grams and bakery share:
- – 90% flour 000 (260 g).
- – 10% integral (30 g).
- – 20% sourdough (60 g).
- – 2% sal (5 g).
- – 70% water (200 g).
Be taught all the guidelines and secrets and techniques so to get good MOTHER DOUGH BREADS .
PROCEDURE:
1. In a bowl we place the water and add the sourdough (MUST BE 100% ACTIVE), combine till no lumps are left. Subsequent we add the flours and incorporate the components. There needs to be no dry flour left.
2. We cowl with a material and let it relaxation for an hour. It’s important that we intention for an ambient temperature of 25°C, which can assist us
Proof the bread accurately, in any other case the whole lot will take for much longer.
3. After that point, we add the salt, dissolved in a few drops of water and start kneading. The thought is to not tear the dough or break it, since what we’re on the lookout for any further is to generate a gluten community, which can assist us keep the form of the bread.
4. After kneading comes the first “rising” (fermentation), which can take about 4-5 hours (25°C). Throughout this era we must fold the dough roughly each half-hour. about 3 occasions. I like to recommend you watch the video I uploaded on that subject.
5. As soon as the dough reached an approximate quantity of 70-80% development, we rigorously unmolded and fashioned the bread with out degassing the dough. I additionally already uploaded a video forming breads, which can function a information.
6. Then we switch our bread to a banneton, basket or bowl (with a material and rice flour) and let it rise once more for about 2 hours (25°C) (2nd fermentation), till it has grown.
7. Whereas we preheat the oven to 220-250°C and utilizing an iron pot (Dutch oven) or baking bag (there’s additionally a video), we bake it for about 45 minutes.
