Sourdough 30% Inclusion Tutorial. Full of tips and techniques. скачать в хорошем качестве

Sourdough 30% Inclusion Tutorial. Full of tips and techniques.

Cranberry Walnut Sourdough #sourdough #recipe #cranberries #walnut #fermentation #technique #tips 340g Bread Flour 60g Whole Wheat or Rye 300g Water 50g Strong Starter (I often use stiffer starter, use 20% if yours is 100% hydration starter) 8g Salt Inclusion: 20g oats 5g chia seeds 30g walnut 20g cranberry 8g butter 55-60g hot water Bulk Fermentation: 5-6 hr Cold Proof: 12 hrs Preheat the stone @480F for 45 mins. Once the stone reaches a stable 480F. Lower the temp to 440F. Steam bake 22 mins. Remove steam, bake @ 400-420F for 20-22 mins. Keep an eye on the exposed walnuts. If they are blackened quickly, turn the temp down by 10 degrees.