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Many people are worried that when baking sourdough bread, the dough begins to float and spread.
One of the reasons for this behavior of the dough is the low quality of gluten of the selected flour, or its low content. This flour is commonly referred to as "weak" flour.
When faced with a weak flour, the amateur baker begins to look for alternatives that will yield a higher quality dough. But it so happens that the stores simply do not have flour with higher rates, or they are unreasonably expensive.
For this recipe, I deliberately chose the most ordinary local flour and decided to show you how to work with it so that the bread turns out to be excellent in the end!
So let's get started:
For dough:
20 gr. sourdoughs at their peak
20 gr. water
20 gr. flour
• Базовая пшеничная опар... How to Make Basic Wheat Dough
• Подъем хлебной закваск... how to determine the peak of bread leaven
• Как вывести пшеничную ... How to remove wheat sourdough
For the test:
60 gr. basic wheat dough (whole)
300 gr. wheat flour
200 gr. water
7 gr. salt
Procedure:
3 hours autolysis
Kneading with dough (beating)
30 minutes in the refrigerator
Kneading with salt (beating)
30 minutes warm fermentation
Strong stretching and folding
30 minutes warm fermentation
Knock on the table
30 minutes warm fermentation
Lamination on the table
1 hour at room temperature
Roll up 1
1 hour at room temperature
Roll up 2
1 hour at room temperature
Preforming
10 minutes rest
Molding
Proofing 15-16 hours in the refrigerator
Baking for 15 minutes under a hood at a temperature of 250. Remove the hood, bake for about 20 minutes at 220 degrees
Bake with me! share this video to your friends! • Хлеб на закваске, из с...
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