Everyday Italian Sourdough Bread
Everyday Italian Sourdough Bread - Pane Comune con Lievito Madre
Makes 2 loaves
2 loaves, g
|
Baker’s %
| |
1/3 Whole Wheat + 2/3 AP Unbleached Flour*
|
675
|
100.0%
|
Water*
|
445
|
65.9%
|
Yeast
|
7
|
1.0%
|
Salt
|
14
|
2.1%
|
Malt syrup
|
5
|
0.7%
|
Total
|
1146
|
169.8%
|
Mix 150 g of sourdough with flour and water(425g), let stand for 30 min.
Mix 20 g of water with yeast and malt syrup, add to the dough and start kneading. Add salt.
Knead for 3-4 min.
Fermentation 1 hr. with one stretch & fold.
Shape batards or round boule. Proof 30 min.
Score. Bake: first 10 min @250 C with vapor; then 20 min @ 220 C .
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