FMF and Sourdough Demystified. How to approach a Loaf. скачать в хорошем качестве

FMF and Sourdough Demystified. How to approach a Loaf.

The journey of working with Fresh Milled Flour (FMF) and Sourdough starter is challenging. This video shows the journey of this loaf from start to finish, along with some sage advice on learning to work with FMF and Sourdough starter.his is the perfect loaf to learn if you are a beginner working with either Fresh Milled Flour or Sourdough starter. Basic single loaf Mix together in a bow 500 Grams Hard White White milled to fine 350 grams water at 1100 degrees Set aside to soften and absorb water for around 1 hour (this is called autolyse) Add 8 grams of salt 130 grams of sourdough starter to the dough and mix until well combined. Set in warm area and use the stretch and fold method shown in video. Do this every 30 minutes or so, 2-3 times until the loaf has developed the gluten and finished its bulk rise. It should have grown to "double". Shape and fold and place in buttered loaf pan and cover and let sit in warm area until risen. Around 1-3 hours. Bake at 425 for 40-50 minutes or until internal temperature reaches 200 degrees farenheit. Remove from pan and let cool completely before cutting.