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im_always
#ingridients:
* 100g levain (50g manitoba flour, 10g whole grain spelt flour, 60g water, 10g starter) * 10g salt * 500g flour (300 manitoba flour, 200 whole grain spelt flour) * 335g water
(total hydration including levain – 70%)
#process:
* fed starter the night before * in the morning – 1h autolyse (flour & water) * dimpled in salt and levain, and kneaded the dough for about 5 minutes, then 30 min rest * 4 stretch & folds 30 minutes apart, had a translucent and strong windowpane * BF until the dough had a dome shape, very bubbly & jiggly, not very sticky to the touch and pulled away from the bowl * preshape, 20 minutes rest, final shaped. another 20 minutes rest in banneton and then placed in the fridge overnight.
——
* preheat oven with baking stone to 230c/446f * baked for 30 minutes with steam in order to extend rising * removed steam and baked for another 14 minutes
you_need_a_ladder
That looks fantastic! Did you notice any difference/extra difficulty when working with spelt flour? I really want to try and make darker bread but it seems the default for sourdough is white bread.
Worldly-Ad-7714
I guessed you are in Sweden because of the Manitoba flour. What is the name of whole grain flour used? My starter is just Manitoba flour haven’t tried using whole grain flour yet. Tack!
Ok_Device_8520
What a beauty! När du skriver 100g levain, är det alltså din 10g starter och vatten samt Manitoba 50g? Som du sedan blandar ihop dagen efter tillsammans med resten av mjölet osv?
5 Comments
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#ingridients:
* 100g levain (50g manitoba flour, 10g whole grain spelt flour, 60g water, 10g starter)
* 10g salt
* 500g flour (300 manitoba flour, 200 whole grain spelt flour)
* 335g water
(total hydration including levain – 70%)
#process:
* fed starter the night before
* in the morning – 1h autolyse (flour & water)
* dimpled in salt and levain, and kneaded the dough for about 5 minutes, then 30 min rest
* 4 stretch & folds 30 minutes apart, had a translucent and strong windowpane
* BF until the dough had a dome shape, very bubbly & jiggly, not very sticky to the touch and pulled away from the bowl
* preshape, 20 minutes rest, final shaped. another 20 minutes rest in banneton and then placed in the fridge overnight.
——
* preheat oven with baking stone to 230c/446f
* baked for 30 minutes with steam in order to extend rising
* removed steam and baked for another 14 minutes
That looks fantastic! Did you notice any difference/extra difficulty when working with spelt flour? I really want to try and make darker bread but it seems the default for sourdough is white bread.
I guessed you are in Sweden because of the Manitoba flour. What is the name of whole grain flour used? My starter is just Manitoba flour haven’t tried using whole grain flour yet. Tack!
What a beauty! När du skriver 100g levain, är det alltså din 10g starter och vatten samt Manitoba 50g? Som du sedan blandar ihop dagen efter tillsammans med resten av mjölet osv?