Sourdought bread (Natural levain)

Ingredients, First feeding

Ingredientes% PanaderoCantidad (Kg.)
Flour100%0.135 kg
Water100%0.135 kg
Salt0.2%0.000 kg
Starter40%0.054 kg
Total240.2%0.324 kg

Process, First feeding

Proceso
MixingMix all the ingredients until well incorporated
Desired temperature18 - 20º C
Fermentation time8 hours
Fermentation temperatureRoom temperature (20 to 25)

Ingredients, Levain

Ingredientes% PanaderoCantidad (Kg.)
Flour90%0.728 kg
Rye flour10%0.081 kg
Water100%0.809 kg
Salt0.2%0.002 kg
First feeding40%0.324 kg
Total240.2%1.944 kg

Process, Levain

Proceso
MixingMix all the ingredients until well incorporated
Desired temperature18 - 20º C
Fermentation time8 Hours
Fermentation temperatureRoom temperature (20 to 25 C)

Ingredients, Final dough

Ingredientes% PanaderoCantidad (Kg.)
Flour90%4.373 kg
Whole wheat flour10%0.486 kg
Water63%3.061 kg
Salt2.3%0.112 kg
Malt0.5%0.024 kg
Levain40%1.944 kg
Total205.8%10 kg

Process, Final dough

Proceso
Dough consistencyMedium soft
Mixing techniqueImproved
Autolyse30 minutes
Desired dough temperature23 - 25° C
First fermentation3 hours
FoldsNo
Dividing250 gr.
PreshapingLight balls
Resting time40 minutes
ShapingMini Batards
Proofing2 hours - 2 hours 30 minutes
ScoringOne cut after dusting with flour the surface of the loaf
Baking (with steam)35 - 40 minutes at 240° C (Deck Oven)
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