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
Advanced Dough dealing with and Techniques
Overnight Pre-ferments, Sponges & Grain Fermentation Method
Fermentation of Wholegrains
The bitter in Sourdough Bread
Other Proofing Spaces
Handling Sticky Dough
Lower Hydration Dough
Staggering Loaves for Baking
Salt managed Fermentation
A Motherdough Variation
Diastatic Malt Enzymes
San Francisco Sourdough made with Salt managed Fermentation:
Morphing Sourdough Starters
Advanced Recipes half III-A
HEARTH FLAXSEED LOAF
LIGHT ONION RYE
100% WHOLEGRAIN MICHE
SAN FRANCISCO SHARP
SALT FERMENTED SOURDOUGH
KALAMATA ASIAGO LOAF
NORTHWEST MORPH SOURDOUGH
RYE MORPH PAN LOAF
ROSEMARY POTATO SOURDOUGH
About the Author
End of half III-A
Read Online or Download Discovering sourdough - part 3 PDF
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Additional info for Discovering sourdough - part 3
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.