Respectus Panis Sourdough - A simple way to bake healthy and delicious bread скачать в хорошем качестве

Respectus Panis Sourdough - A simple way to bake healthy and delicious bread

I've been using this technique for a long time to make sourdough bread, because it provides the maximum amount of flavor with a minimum amount of effort involved. I usually start the dough in the evening and bake it the next morning. The dough is not handled at all between the mixing step and the shaping step. The gluten develops naturally over time, so there really is no need for stretching and folding or kneading the dough. Moreover, there is no need for sifting out the bran from the freshly ground flavour and soaking it. Because of the longer fermentation time it apparantly becomes soft enough to achieve a relatively open crumb. Recipe used in the video for three doughs of 600g each: Ingredients: -915g strong bread flour (I used French T65 flour - 13% protein) -95g spelt grain -44g rye grain -685g water (can be decreased if you find a somewhat wet/sticky dough hard to handle) -88g sourdough starter (100% hydration) -22g (sea)salt -some sesame seeds and poppy seeds for topping