By Teresa L Greenway
This e-book is studying Sourdough half III-A, complicated Sourdough. it's the 3rd ebook in a 4 half sequence. The 3rd e-book is split into sections: half III- A and half III-B.
Part III-A comprises complex ideas in addition to pre-ferments, dough improvement, wholegrains, proofing areas, dealing with sticky dough, hydration, salt managed fermentation and the way to bake San Francisco sourdough.
Table of Contents half III-A
Advanced Dough dealing with and Techniques
Overnight Pre-ferments, Sponges & Grain Fermentation Method
Fermentation of Wholegrains
The bitter in Sourdough Bread
Other Proofing Spaces
Handling Sticky Dough
Lower Hydration Dough
Staggering Loaves for Baking
Salt managed Fermentation
A Motherdough Variation
Diastatic Malt Enzymes
San Francisco Sourdough made with Salt managed Fermentation:
Morphing Sourdough Starters
Advanced Recipes half III-A
HEARTH FLAXSEED LOAF
LIGHT ONION RYE
100% WHOLEGRAIN MICHE
SAN FRANCISCO SHARP
SALT FERMENTED SOURDOUGH
KALAMATA ASIAGO LOAF
NORTHWEST MORPH SOURDOUGH
RYE MORPH PAN LOAF
ROSEMARY POTATO SOURDOUGH
About the Author
End of half III-A
Read or Download Discovering sourdough - part 3 PDF
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Additional resources for Discovering sourdough - part 3
If you use a couche, turn out your loaves onto a well floured peel and place into the hot oven directly onto the hot stone. If you can cover the dough with a roasting lid for the first 12 minutes, that would work even better, however, don’t spray the loaves with water, just allow the steam from the dough to do the job. Cool loaves and then slice and serve with lots of butter. 40 DILL RYE This is an easy rye bread for those who are hesitant about using rye flour. It has plenty of bread flour but is also higher in hydration so you can actually get a nice holey rye bread.
In the morning, take out the loaves one at a time about 30 minutes apart, and allow the dough to final proof for 1 - 2 hours and then slash, spray once and cover with a roasting lid which has been preheated in a 425F/218C degree oven. To make the distinctive slash markings, push your thumb into the middle top of the loaf all the way to the bottom. Then make four slashes around the edge of the hole. Bake for 20 minutes. Make glaze during this time- (see below). After the 20 minutes, take off the roasting lid, being careful, as hot steam can escape.
Fold the dough once each hour (see section on dough folding). Each hour when you fold the dough, check the temperature, and if needed, set your timer and heat the dishwasher again for five minutes, if necessary. After bulk fermentation, divide the dough into two pieces about 2 pounds each, and then gather each into the general shape you desire. Let dough bench rest for five minutes and then do a final shaping of the dough. Place the shaped dough into Semolina floured bannetons. Put the bannetons containing the shaped dough into plastic bags and refrigerate overnight for 12 – 15 hours.