Pan de masa madre con sirope de arce | Sin amasar, el pan dulce que no te esperabas
459 بار بازدید -
5 ماه پیش
-
#No-knead
#No-knead #Sourdough #maplesyrup
** Please turn on Closed Captioning for subtitles
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*The fermentation time of natural yeast is relatively long, and the indoor temperature will also affect the fermentation time. Fermentation is faster in summer and slower in winter. Below you can find a fermentation schedule with an internal temperature of approximately 21 degrees; The schedule will vary depending on the indoor temperature.
**Stretching and folding the dough makes the dough ferment more evenly, makes the gluten more elastic, the dough more structured and maintains its shape and also the dough will be less sticky.
✏️Ingredients
👉Sourdough:
Levain 20g
Strength flour 80g
Water 80ml
*After mixing, leave it at room temperature for 12 hours (6 hours in summer) before using it. If not used immediately, place it in the refrigerator.
👉Main dough:
Sourdough 160g
Strength flour 300g
Sea salt 9 g
Baker's yeast 0.3g
Maple syrup 35g
Water at room temperature 135ml
9:00 - Mix
9:30 - Stretch and fold for the first time (30 minutes)
10:00 - Stretch and fold for the second time (30 minutes)
10:30 - Stretch and fold for the third time (30 minutes)
11:30 - Divide, round and final fermentation (2.5 hours)
13:30 – Bake
Total 4.5 hours
📭CONTACT ME：[email protected]
** Please turn on Closed Captioning for subtitles
----------------------------------------------
*The fermentation time of natural yeast is relatively long, and the indoor temperature will also affect the fermentation time. Fermentation is faster in summer and slower in winter. Below you can find a fermentation schedule with an internal temperature of approximately 21 degrees; The schedule will vary depending on the indoor temperature.
**Stretching and folding the dough makes the dough ferment more evenly, makes the gluten more elastic, the dough more structured and maintains its shape and also the dough will be less sticky.
✏️Ingredients
👉Sourdough:
Levain 20g
Strength flour 80g
Water 80ml
*After mixing, leave it at room temperature for 12 hours (6 hours in summer) before using it. If not used immediately, place it in the refrigerator.
👉Main dough:
Sourdough 160g
Strength flour 300g
Sea salt 9 g
Baker's yeast 0.3g
Maple syrup 35g
Water at room temperature 135ml
9:00 - Mix
9:30 - Stretch and fold for the first time (30 minutes)
10:00 - Stretch and fold for the second time (30 minutes)
10:30 - Stretch and fold for the third time (30 minutes)
11:30 - Divide, round and final fermentation (2.5 hours)
13:30 – Bake
Total 4.5 hours
📭CONTACT ME：[email protected]
5 ماه پیش
در تاریخ 1402/12/07 منتشر شده
است.
459
بـار بازدید شده