Discovering sourdough - part 3 by Teresa L Greenway

By Teresa L Greenway

This ebook is gaining knowledge of Sourdough half III-A, complex Sourdough. it's the 3rd booklet in a 4 half sequence. The 3rd e-book is split into sections: half III- A and half III-B.
Part III-A contains complex strategies in addition to pre-ferments, dough improvement, wholegrains, proofing areas, dealing with sticky dough, hydration, salt managed fermentation and the way to bake San Francisco sourdough.

Table of Contents half III-A
Author's Note
Credits
Advanced  Sourdough
Advanced Dough dealing with and Techniques
Overnight Pre-ferments, Sponges & Grain Fermentation Method
Overnight Preferments
Fermentation of Wholegrains
The bitter in Sourdough Bread
Other Proofing Spaces
Dough Development
Handling Sticky Dough
Lower Hydration Dough
Staggering Loaves for Baking
Motherdough Starters
Motherdough Directions
Salt managed Fermentation
A Motherdough Variation
Diastatic Malt Enzymes
San Francisco Sourdough made with Salt managed Fermentation:
Morphing Sourdough Starters
Advanced Recipes
Advanced Recipes half III-A
ALASKAN SOURDOUGH
CIABATTA
DILL RYE
GRIFFIN’S BREAD
HEARTH FLAXSEED LOAF
LIGHT ONION RYE
100% WHOLEGRAIN MICHE
FLEMISH DESEM
PUMPKIN SOURDOUGH
SPELT SOURDOUGH
SAN FRANCISCO SHARP
SOUR MALT
SALT FERMENTED SOURDOUGH
MORPHED RECIPES
KALAMATA ASIAGO LOAF
DESEM MORPH
NORTHWEST MORPH SOURDOUGH
PANE PEARL
RYE MORPH PAN LOAF
ROSEMARY POTATO SOURDOUGH
Sourdough Glossary
What’s Next?
About the Author
End of half III-A

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Additional info for Discovering sourdough - part 3

Sample text

To find out more about Desem and how to make your own Desem, read The Laurel’s Kitchen Bread Book by Laurel Robertson. 7C. To make up an 80% hydration of Desem, you would keep your Desem or Whole Wheat starter by feeding with 5 oz of flour and 4 oz of water, or using that ratio. 6 % Mix all of the ingredients together and leave at room temperature overnight in a covered container. 1 % Water 58 after Desem right after mixing: Desem after Autolyse and 7 minutes mixing: Mix all ingredients together on medium speed for about three minutes except salt.

Shape loaf into the general shape you wish and then allow the dough to rest for 5 – 10 minutes (bench rest). After resting shape loaves into their final shapes and put them into the proofing baskets or lined bowls. Let the dough set out for about ½ hour and then put the loaves, still in their baskets, into a plastic bag and into the refrigerator. In the morning, take out the loaves one at a time about 30 minutes apart, and allow the dough to final proof for 1 - 2 hours and then slash, spray once and cover with a roasting lid which has been preheated in a 425F/218C degree oven.

Place loaves upside down in bowls or baskets lined with a proofing cloth and sprinkled with Rye flour. Cover with a plastic bag and place in the refrigerator overnight. In the morning take out each loaf 40 minutes apart, uncover and let rise ( 2 - 3 hours or until ready). As each 52 loaf is done proofing, sprinkle the bottom with flour, turn right side up onto a peel. 2C degree oven onto a hot baking stone, spray the dough once with water quickly, and then cover with a roasting lid which has also been preheated in the oven.

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