I’m making these in Pakistan
Ingredients
250g APF
150g BF
200g starter made with bread flour
275g water
10g salt
Hydration 75 percent
Mixed in dough mixer until structure is developed
4 foil folds 30 mins apart. Dough finished mixing at 12:15pm.
Final coil fold was around 2:30.
Bulk ferment completed at 5:30pm
temp of dough was 25 Celsius. Room temp was 27ish Celsius.
Final shape and rested for another 40 mins. Final shape and fold was the one where we gently just fold it like a book? I’m not sure of the name.
Overnight cold proof for 14 hours. Baked in a deck oven at 255 Celsius both top and bottom for 33 minutes with steam. Open Bake
Start to finish was roughly six hours for fermenting.
by External_Fly229
9 Comments
Looks delicious 😋
That looks great! Mashallah!
Looks great, from looks alone id say you’re doing really well. Are you happy with the taste?
Tip: Dip it in stew and eat in good health.
Looks fantastic
Outstanding work!
Where do you buy bread flour? Tried making it by adding vital wheat gluten the results are okayish. Yours looks Great MA!
Apf means all purpose flour , and bf means bulk fermentation? Sourdough looks great btw !
Looks very good!