Рет қаралды 9,601
These amazing sourdough breads contains a good portion of durum flour and some rye flour for extra goodness. Watch me bake them from start to finish!
Levain:
257g stiff wheat starter
77g whole durum flour
116g water
Ferment at 30c for 4 hours.
Dough:
450g levain
1200g bread flour
300g durum flour
100g whole wheat flour
100g whole durum flour
100g whole rye flour
1300g water
40g salt
Mix slow for 4 minutes without salt.
Add salt and mix for 4 minutes at high speed.
Bulk ferment 4 hours at 25c.
Fold one time after 90 minutes of bulk ferment.
Preshape into rounds.
Rest for 1 hour.
Final shape.
Cold proof in fridge for 12-15 hours.
Bake for 40-50 minutes. First 15 minutes with steam at 240c. Without steam at 200c until done.
00:00 Intro
00:13 Ingredients
00:40 Mix
02:18 Fold
03:30 Preshaping
05:10 Shaping
07:30 Bake
08:33 Results