Spicy Korean Gochujang & Garlic Sourdough | My New Favourite! скачать в хорошем качестве

Spicy Korean Gochujang & Garlic Sourdough | My New Favourite!

This week’s sourdough loaf takes inspiration from the Great British Bake Off; although, unlike Dylan’s dainty little bun, mine is unapologetically scaled up into a full loaf. It’s flavoured with Korean gochujang and roasted garlic, which is a combination so bold that it may well frighten your standard supermarket bloomer. The result? A loaf that’s chewy, tangy, spicy, and fragrant, in short, the kind of bread that makes you question why you ever tolerated plain white slices in the first place. It’s not a traditional sourdough recipe, but then again, tradition never had a pot of fermented Korean chilli paste at hand. This is the sort of bread that pairs beautifully with butter, cheese, or simply your smug sense of achievement when you announce, “Oh yes, I baked it myself.” One warning though: once you try this flavour, you may struggle to return to anything less exciting. If you would like to support me, you can Buy me a coffee here: https://buymeacoffee.com/myformosafood Chapters: 0:13 Roast Garlic 0:46 Start the Dough 2:00 Check Gluten 2:36 Slap and Fold 3:19 Stretch and Fold 3:55 Lamination 4:56 Coil and Fold 6:29 Shaping & Rest Overnight 7:32 Next Day – Pre-heat the Oven 7:55 Score & Bake How to Prepare a Starter: 1:5:5 ratio (10g starter: 50g bread flour: 50ml water). I typically mix it in the evening and let it ferment overnight. By the next morning, it’s ready to use for baking. Recipe Roasted Garlic: Garlic, 20 g (about 4–5 cloves) Olive oil, enough to cover Main dough: Water: 280 ml (initial) + 20 ml (reserved for later) ※if you’re unsure how much your flour absorbs, start with 260 ml ※Use room temperature water on warm days. If it’s cold, use lukewarm water instead. Honey 20g Gochujang 2tbsp Active starter 80g(100% hydration) Bread flour 320g Whole grain flour 80g Salt 8g Baking time: Bake 230°C for 20 mins with steam Remove the steam and bake 230°C for another 20-25 mins For Dutch oven: 230°C with lid bake for 20 mins 230°C without the lid bake for 20-25 mins If this loaf tickled your taste buds, subscribe and give it a thumbs up. Drop a comment — yes, I’ll even read the ones saying it should’ve proofed longer. Share it too, it helps our little baking community rise. The Brod & Taylor Foldable Proofer & Slow Cooker is used in this video, You can find it here: https://brodandtaylor.com/MYFORMOSAFOOD Follow Me:   / myformosafood     / myformosafood   Step-by-Step Home Baking #baking #sourdough #homebaking