The FASTEST sourdough (open) BREAD RECIPE | by JoyRideCoffee
210.7 هزار بار بازدید -
4 سال پیش
-
Here is my FASTEST sourdough
Here is my FASTEST sourdough BREAD RECIPE. It lasted 6 hours and 45 minutes. Most people find it difficult to make sourdough bread because the waiting time is far too long compared to commercial yeast. I took advantage of these days when I had more time in the house and I made a "quick bread". I found a perfect place for fast fermentation, in a closed shelf heated by my Bezzera Espresso Machine. 6 hours and 45 minutes, so close to one with commercial yeast. I took pictures and we enjoyed a tasty sweet white bread. Crusty loaf with an interesting open crumb I guess preferable for dipping ... Surprising is that the short proofing gave a creamy crumb that remained fluffy for several days.
Formula:
280g bread flour
50g semolina rimacinata
65g sourdough starter (100% hydration)
7.5g salt
255g water
Method:
mixing flour and water
30 min autolyse at room temperature
slap & fold kneading with salt & starter for 5 minutes
30 mins rest at 28-29 degrees Celsius
lamination
1 hour rest at 28-29 degrees Celsius
coil fold nr. 1
1 hour rest at 28-29 degrees Celsius
coil fold nr. 2
1 hour rest at 28-29 degrees Celsius
shaping
2 hours cool down in the fridge
bake for 10 min. at 250 degrees Celsius on baking steel with steam and 30 min. at 210 degrees Celsius without steam (see my "OPEN CRUMB - Fast Forward (Bread) TUTORIAL" video for baking method)
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: Instagram: trevorjaywilson
- Kristen (fullproofbaking): Instagram: fullproofbaking
Formula:
280g bread flour
50g semolina rimacinata
65g sourdough starter (100% hydration)
7.5g salt
255g water
Method:
mixing flour and water
30 min autolyse at room temperature
slap & fold kneading with salt & starter for 5 minutes
30 mins rest at 28-29 degrees Celsius
lamination
1 hour rest at 28-29 degrees Celsius
coil fold nr. 1
1 hour rest at 28-29 degrees Celsius
coil fold nr. 2
1 hour rest at 28-29 degrees Celsius
shaping
2 hours cool down in the fridge
bake for 10 min. at 250 degrees Celsius on baking steel with steam and 30 min. at 210 degrees Celsius without steam (see my "OPEN CRUMB - Fast Forward (Bread) TUTORIAL" video for baking method)
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: Instagram: trevorjaywilson
- Kristen (fullproofbaking): Instagram: fullproofbaking
4 سال پیش
در تاریخ 1399/01/12 منتشر شده
است.
210,713
بـار بازدید شده