Many of us love bread with large pores, uneven crumb. In this video, I will show you how to work with sourdough dough to achieve large pores in your finished bread.
The basic principle: by all available methods, it is necessary to strengthen the gluten of the dough so that the gluten frame is able to hold a large amount of gas inside. Well, the second rule is that the dough should be of high humidity. Wet sourdough dough is tricky to work with, but worth it!
In addition, in this video I test a new flour "Zhelaevskaya" from Kazakhstan. And she showed herself very worthy, I liked the bread baked on Zhelaevskaya flour.
I made the second bread from Shugurovskaya (14% protein according to the manufacturer's statement). And it was in this recipe that she did not reveal her full potential. But the bread still came out great !.
The video turned out to be long and multi-stage, and even with two test samples, so below I will indicate all the stages of the work so that you have a short summary.
So, for bread with large holes, in sourdough, we need:
For dough: how to make dough, see here: • Базовая пшеничная опар...
20 gr. leaven
20 gr. water
20 gr. flour
Mix and leave to rise (from 4 to 12 hours depending on the activity of the starter culture)
For the test:
300 gr. strong wheat flour
235 gr. water
60 gr. basic wheat dough (all).
7 gr. salt
Method:
3 hours autolysis
Kneading with dough
30 minutes in the refrigerator
Kneading with salt
1 hour in the refrigerator
Lamination on the table
1 hour at room temperature
Roll up 1
1 hour at room temperature
Roll up 2
1 hour at room temperature
Roll Up 3
40 minutes at room temperature
Molding
Proofing 15-16 hours in the refrigerator
Baking for 15 minutes under a hood at a temperature of 250. Remove the hood, bake for about 20 minutes at 220 degrees
Yes, it takes a long time to prepare such a dough, but it's worth it! Maybe. I will come up with a way to accelerate and then I will definitely share with you!
Share this video with your friends! • Хлеб на закваске с бол...
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