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Article: Artisan Sourdough Loaf

Artisan Sourdough Loaf
Surdejsbrød

Artisan Sourdough Loaf

Recipe
400g wheat flour
100g wholemeal flour
120g sourdough
320g water
15g salt

Time frame (extends over 5-6 hours.):

Kl. 7.00 Feeds sourdough so it can be ready (Levain + Peak)
Kl. 8.00 Mix water and flour together. (Autolysis)
Kl. 10 Adds sourdough and mixes with my dough. (Fermentation starts)
Kl. 10.30 Adds salt and mixer. (Bassinage)
Kl. 11.00 # 1 Coil fold (Forms gluten + gives form strength to the bread)
Kl. 11.30 # 2 Coil fold (Forms gluten + gives form strength to the bread)
Kl. 12.30 Shapes and throws in raising basket. (Final Shape + Bulking until 13.00)
Kl. 13.00 Tossed in the fridge and long-term leavening / fermenting until the next day. (Refrigerator 3 degrees.)


We teach more and more advanced techniques in our baking courses.





2 comments

Hej med jer.
Jeg følger opskriften men når jeg skal til at lave det føste fold. Knækker dejen i stykker. Den er også meget våd. Jeg kan ikke lige finde ud af hvad jeg gør forkert.
Hilsen Martin

Martin Hasseltoft

Hvordan får jeg skorpen tyndere men stadig sprød? Jeg synes skorpen er ret tyk – måske gir jeg det for høj varme?
Mange hilsner
Anne

Anne Gram

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