A little while back I made a sourdough starter , made from the yeast water that got produced from me fermenting these fig seeds that I got from some figs I found in the woods. Long story short the starter is super active now , and this is my 3rd loaf made with it and its BEAUTIFUL n delicious. Im so happy to get back into sourdough again.
385 g warm water + 12 g salt partially dissolved in 15 g of water
15 g of egg yolk
500 g lillys bread flour
25 g milk powder
60 g active starter
fermentolyse the 385 g water, starter, yolk, flour, and milk powder for 30 mins
after ,squish and stretch and fold in your salt + 15 g of water untill slightly coming together, i kind of do a slapping motion towards myself in the bowl as well
let rest 30 mins then start your coil folds 30 mins apart
i did 5 sets
let it bulk on the counter overnight at 74-75 degrees for 8 hours
shape and into the fridge for 15 hours
open baked at 475 on a pizza stone w steam for like 30 ish minutes then turned it down to 455 for maybe another 15-20 with foil lightly on top to prevent getting too dark , lol sorry i usually just keep an eye on my bread just in case its rare i set a timer LOL
i let it cool not that long before i cut into it because i couldnt wait, its so yummy i really enjoy the crumb
by poisonpith
4 Comments
also i just wanted to experiment with adding a bit of milk powder to the mix, i usually add it to my yeast breads to make them incredibly soft, im not sure if i added enough to make that huge of a difference but the flavor is so good and balanced and its such a nice fluffy crumb
I started mine with wild grapes (Nancy Silverton’s method) and the flavor difference was noticeable. Just so much better. Yours too?
Edit: typo
Wild figs. So cool! I just made a batch of fruit yeast water with dried dates. Sooo active. The bread looks absolutely delicious!
Looks amazing!