Sunday, April 26, 2020

Rustic bread with sourdough starter


I love bread, and since I have my sourdough starter, I only make home bread. I'm trying different flour proportions every time, and this one is the one that we like the best

365 grams of water
140 grams of sourdough starter
130 gram einkorn flour
50 grams whole wheat flour
300 grams bread flour
10 grams of salt

Mix all the ingredients except salt, and let it rest for 30 minutes. Add the salt, and mix for 7 minutes. Fold the 4 sides every 30 minutes 8 times (4 hours) at room temperature. Keep it at room temperature for another 2 hours. Shape it, and put it in the fridge for 16 hours. Bake it in a preheated oven at 475F in a dutch oven pot for 30 minutes 2ith lid and 15 minutes without lid. ENJOY!




3 comments:

  1. What a perfect artisan boule! I need some to make some sandwiches :-)

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  2. que hermoso se ve este panūüĎć estas hecha una experta panaderaūüėČbesinos wapa

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  3. Hola guapisima, hace un siglo que no paso por la blogosfera y hoy me encuentro esto, que pintaza tinen ese pan con masa madre y a parte de que se me hace eterno el tiempo de preparación, jejeje, tiene pinta de ser muy sencillo.
    Muchas gracias por seguir compartiendo tus cosas ricas. Un besote, Mercedes.

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