ROMERTOPF SOURDOUGH BREAD скачать в хорошем качестве

ROMERTOPF SOURDOUGH BREAD

Baking sourdough bread in a Romertopf clay baker allows for larger loaves of bread than might otherwise be possible. Baking time and temperature has to be adjusted from those used when baking sourdough bread in a cast iron dutch oven. Instead of preheating the kitchen oven and dutch oven, the Romertopf is place cold, into a cold oven. The end results are simply amazing, producing delicious sourdough bread every time. Although the recipes listed below contain different amounts of ingredients, they are all 70% hydration, 20% starter, 2% salt. BASIC 2-LOAF RECIPE; 900 gr bread flour 600 gr water 200 gr sourdough starter 20 gr salt (kosher or sea) ROMERTOPF 2-LOAF RECIPE; 990 gr bread flour 660 gr water 220 gr sourdough starter 22 gr salt (kosher or sea) REDUCED 9X5 CAST IRON BREAD PAN RECIPE; 720 gr bread flourr 480 gr water 160 gr sourdough starter 16 gr salt (kosher or sea)