important recipes

Wednesday, July 25, 2018

Sourdough bread

mix 100 sourdough starter with 100gr both water a flour
in another bowl mix 
300/450 warm water
with 
450/600 flour (T80) and
2 tea spoons of noirmoutier salt

let rest for four hours or so. the sourdough mix is ready when a drop of sourdough mix goes back to the surface of a glass of water

let rest for 30mn

then knead 20mn or so
fold into a ball

let rise until doubled in size put into warm area for up to four hours

then fold it in and let rest for another 30mn

now fold it again while adding tension when forming a nice ball now place it into a bowl to proof it into shape, the bowl should be covered with flour or even better, rice flour. 

rest overnight in fridge.

then fold into a ball again for 2 hours or so.
place into something that will restrain it from spreading or a sheet or parchment paper. 

heat up oven with pot 250C°
place dough with parchment into pot
cook into pot 230 C° for 30mn
remove pot top and cook for another 30mn

so basically it was 
four hours or so for making the sourdough
then kneading for 20mn
then let rest in warm place for four hours
then fold and rest for 30mn
then fold again in put it shape before
letting rest overnight and ready to go for the oven

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