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  • Sourdough Bread

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    Chefbro
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    This document provides a recipe for sourdough bread that calls for mixing bread flour, whole wheat flour, salt, liquid sourdough, and water in a spiral mixer. The dough is mixed for several minutes, fermented for 2 hours at room temperature with folds, divided and shaped into rounds, proofed for 45-60 minutes then chilled for 15 hours before baking for 35 minutes at 235 degrees Celsius to produce sourdough bread.

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    Bread recipe

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    This document provides a recipe for sourdough bread that calls for mixing bread flour, whole wheat flour, salt, liquid sourdough, and water in a spiral mixer. The dough is mixed for several minutes, fermented for 2 hours at room temperature with folds, divided and shaped into rounds, proofed for 45-60 minutes then chilled for 15 hours before baking for 35 minutes at 235 degrees Celsius to produce sourdough bread.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Sourdough Bread

    Uploaded by

    Chefbro
    This document provides a recipe for sourdough bread that calls for mixing bread flour, whole wheat flour, salt, liquid sourdough, and water in a spiral mixer. The dough is mixed for several minutes, fermented for 2 hours at room temperature with folds, divided and shaped into rounds, proofed for 45-60 minutes then chilled for 15 hours before baking for 35 minutes at 235 degrees Celsius to produce sourdough bread.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Sourdough Bread

    RECIPE
    Bread Flour : 850 gr
    Whole Wheat Flour: 150 gr
    Salt : 21 gr
    Liquid Sourdough: 300 gr
    Water: 750 gr

    Mixing in Spiral Mixer


    Autolyse: Flours + water, for 3 min S1*
    Rest for 30 min
    Add all remaining ingredients then mix 4 min S1 + 3 min S2
    (until full development)
    1st Fermentation: 2 hours at room temperature (1 to 2 folds
    based on your needs)
    Dividing: 500 gr, then pre-shape in round
    Resting: 30 minutes
    Shaping: Loaf shape and placed in Banneton
    Proofing: 45 to 60 minutes at room temperature, then 15
    hours in chiller
    Baking: Pre-heat Deck oven at 250 Degrees Celsius,
    bake 5 minutes at same temperature then 25 minutes
    At 235 Degrees Celsius. Open door for an extra
    5 minutes.
    *S = Speed

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