Lemmy Bread

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Sourdough bâtard with khorasan (infosec.pub)

submitted 1 year ago by deegeese@sopuli.xyz to c/lemmybread@lemmy.world

2 comments fedilink hide all child comments

100g whole khorasan flour
200g boiling water
100g whole khorasan flour
500g bread flour
340g warm water
200g starter
16g salt

Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m

Add another 100g khorasan, 500g bread flour, 340g warm water

Mix with dough hook 3 minutes @ speed 2

Cover and rest for 1/2 to 3 hours to autolyse

Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane

Add 200g starter and 16g salt

Mix with dough hook for 8 minutes @ speed 3

Final dough temperature should be 74F

Cover and bulk ferment at room temp for 12 hours

Divide and preshape dough, rest 15-30 minutes

Shape dough, proof on counter 1-2 hours

(Optional) Retard dough in fridge 6-48 hours

Bake with steam @ 450F 38-50 minutes depending on loaf size

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[–] Squizzy@lemmy.world 2 points 1 year ago (1 children)

Every time I see something like this, I try to make sourdough, and every time I fail.

This looks delicious.

[–] deegeese@sopuli.xyz 2 points 1 year ago

Practice makes perfect.