Have been struggling to get a nice oven spring/big belly with my loaves. Learnt through this sub that US bread flour has diastatic malt added to it but Aussie flour doesn’t.
Added 1% dmp to my latest loaf and am loving the results. Seems to have improved dough extensibility. Nicer oven spring and darker colour. Also got bigger bubbles on my crust which I never got previously.
Recipe based off Natasha’s Baking recipe https://natashasbaking.com/quick-sourdough-bread/
140g levain + 270g white flour (11.7% protein) + 30g wholemeal flour + 223g water + 7g salt and 3g dmp
1hr Fermentolyse, add salt. A couple of stretch and folds. Laminate. Coil folds until dough felt strong. 13hr bulk ferment (dough started at 22C and went down to 18C by the end of bulk ferment). 6hr cold proof cos I was impatient haha. 230c lid on 25 min, 220c lid off 22 min.
by Next_Preparation363
10 Comments
Follow this guy @bakingbyluke he is from Australia. Very Helpful
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Looking good
Looks good. Where did you source your dmp from?
Looks really good! Where would you buy dmp from??
What is dmp?
I just ordered my stuff from Basicingredients 🥲 if you posted last week then I would’ve ordered DMP 🤣
I’m super exited to bake for my first ever sourdough when my ingredients arrived.
Can I please know what flour did you use?
Thanks 🙏
Great looking loaf
In Sydney, you can get it from a whole food store in Marrickville
wow 13 hrs bf. you’re so patient 😄
Thanks! Good to know. Polish flour is also without it.