There are hundreds of resources that will tell you how to make yeast. Everything seemed very easy, but no one worked for me. I can make the start of the starter up and down in anticipation, but the bread cooked on it was never good.
It will be tight and will not get a decent oven spring. In some places, I will get huge bubbles, while other parts of the crumbs will be dense and have small holes.
This is a sign of a weak beginning for beginners. In addition, I had a great starters at first, during the first 5-8 days, then became acetic and liquid. No matter how you tried to feed him, he would not live long.
Over time, when I gained experience and learned "trade tricks", the beginner's bread became more and more savory, and I was not afraid to share it with others.
Many people who tried it immediately liked its taste and texture and were interested in learning how to cook it. I have successfully learned my way to many friends and family, and I continue to receive requests.
I hope this publication helps all those who wish to learn how to prepare a meticulous craftsman quickly and accurately (or, if you like, handicraft) baked dough at home.
Ingredients :
- 500 g bread flour
- 450 g whole wheat flour
- 50 g rye flour
- 750 g water (around 85F)
- 200 g levain
- 25 g kosher salt
Instructions :
- Two nights before baking
- Feed mature sourdough starter using the levain formula above.
- The night before baking, around 6:00PM
- Mix all of the ingredients in a large bowl, cover with a plastic wrap and let rest for 30 minutes to 1 hour.
- Thirty minutes to one hour later, around 7:00PM
- Perform a set of stretch and folds. Cover and let rest.
- Around 7:45PM and 8:30PM
- Perform two additional sets of stretch and folds. Cover and let rest.
- Around 10:00PM
- .............................................
- .....................................................................
- Fоr thе full rесіре, Click here
The other best recipes you can do :
