Скачать или смотреть Common WEAK FLOUR, sourdough bread test. 70% vs 80% | by JoyRideCoffee

WEACK FLOUR, sourdough bread recipe. I like to believe that every flour has its own potential for open crumb. The limits are in our hands. So a lot to learn when playing with Weak flour sourdough bread.

I bought flour from a mill in the Danube meadow (southern Romania). It is a simple and cheap flour that feeds the rural population in that area. It does not write the percentage of protein on it but you will realize from the video that it is a very weak flour (seems to be very low protein content). But let's remember (with the help of the video) that a weak (and cheap) flour is not necessarily a bad flour.

In order to appreciate it, I made two doughs with different hydrations (70% and 80%). You can see the final result in the video. The taste and texture was good, especially as expectations were low.

Considering that it is the first time I make bread from this flour, the result is satisfying and encouraging for the future.

Formula:
325g flour (275g white + 50g whole wheat)
wet dough: 255g water
"stiff" dough: 220g water
65g sourdough starter (100% hydration)
7.5g salt

Method:
2hours autolyse
mix starter
30 mins rest
mix salt
one hour rest
lamination
wet dough: 4 coil folds
"stiff" dough: 2 coil folds
total bulk: 6 hours
shaping
final proofing in the fridge for 18 hours
bake as usual:    • Запись  

Inspired by:
Trevor Jay Wilson:   / trevorjaywilson  
Kristen (fullproofbaking):   / fullproofbaking  

If you're like me animated by the same passion, subscribe & comments are most welcome.

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