from The Village Baker by Joe Ortiz.
| 1loaf, g | Baker’s % |
Flour (includes starter) | 435 | 100% |
Water (includes starter) | 325 | 74.7% |
Dry milk | 8 | 1.8% |
Salt | 7 | 1.6% |
Vegetable oil | 22 | 5% |
Total | 797 | 183% |
Sourdough starter
250g, 100% hudration
mixing
Mix all ingredients but salt, knead on 2-nd speed for 8-10 min, add salt five minutes before end
fermentation
45 min.
shaping
Shape, place in oiled tin seem-side down.
proofing/final rise
6-9 hrs in moist proof box or covered to avoid crusting. Score along just before baking.
baking
Bake in a steamed oven at 200°C for 36-40 minutes
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