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Basic sourdough crab salad sandwich 🦀
In Sourdough

Basic sourdough crab salad sandwich 🦀


For 6 loaves:

2300 g bread flour

100 g sprouted emmer flour (4%)

1680 g water (70%)

480 g starter at peak (20%)

48 g salt (2%)

Mix into a shaggy ball, rest 30 mins. Stretch and fold/coil fold 3 x on the hour. Bulk ferment until increased in volume by 50%. Divide and bench rest 30 mins. Shape and place in prepared bannetons. Warm bench rest another 2 hours until risen to liking. Refrigerate overnight. Bake 20 mins with steam at 475°F and then 18 mins more at 450°F.

Slice, toast, and top with deconstructed California roll: sliced avocado, crab salad (chopped krab, kewpie Japanese mayonnaise, green onions, couple drops of rice vinegar and a touch of sugar), sliced cucumber and a generous sprinkling of furikake.

by go_west_til_you_cant

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