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(Page créée avec « Uncover and put back 5/10 min to crack the crust ») |
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| Ligne 31 : | Ligne 31 : | ||
|Material=Flour | |Material=Flour | ||
| − | + | Water | |
| − | + | Salt | |
| − | + | Sourdough | |
|Tools=Cul de poule | |Tools=Cul de poule | ||
| − | + | Large spoon | |
| − | + | Scale | |
| − | + | Cooker | |
}} | }} | ||
{{Tuto Step | {{Tuto Step | ||
| − | |Step_Title= | + | |Step_Title=Sourdough and water |
| − | |Step_Content= | + | |Step_Content=Place 100g of sourdough in the bowl |
| − | + | Add 390g of water | |
| − | + | Then mix | |
<br /> | <br /> | ||
}} | }} | ||
{{Tuto Step | {{Tuto Step | ||
| − | |Step_Title= | + | |Step_Title=Flour and salt |
| − | |Step_Content= | + | |Step_Content=Add 600g of flour * |
| − | * | + | * It is possible to mix flours: in this case choose the flours and distribute the grams ''(Ex: 200g wheat flour 400g small spelt flour)''. |
| − | + | Add 10g of salt | |
}} | }} | ||
{{Tuto Step | {{Tuto Step | ||
| − | |Step_Title= | + | |Step_Title=Optional |
| − | |Step_Content='' | + | |Step_Content=''Add seeds as you wish'' |
}} | }} | ||
{{Tuto Step | {{Tuto Step | ||
| − | |Step_Title= | + | |Step_Title=Kneading |
| − | |Step_Content= | + | |Step_Content=Knead until the dough is no longer sticky |
| − | + | Form a ball in the bottom of the bowl | |
}} | }} | ||
{{Tuto Step | {{Tuto Step | ||
| − | |Step_Title= | + | |Step_Title=Rest |
| − | |Step_Content= | + | |Step_Content=Cover with a clean cloth |
| − | + | And leave to rest (overnight) | |
}} | }} | ||
{{Tuto Step | {{Tuto Step | ||
| − | |Step_Title= | + | |Step_Title=Cooking preparation |
| − | |Step_Content= | + | |Step_Content=Preheat oven to 240°. |
| − | + | Work the dough (ball at the bottom of the bowl) by putting flour on the table. | |
| − | + | Make flaps and place in the fridge until ready to cook (if cooking is postponed). | |
}} | }} | ||
{{Tuto Step | {{Tuto Step | ||
| − | |Step_Title= | + | |Step_Title=Cooking |
| − | |Step_Content= | + | |Step_Content=Place the ball in a cooker |
| − | Grigner : | + | Grigner: to make cuts (for the crust) |
| − | + | Cover and bake for 50 min | |
| − | + | Uncover and put back 5/10 min to crack the crust | |
}} | }} | ||
{{Notes | {{Notes | ||
Version actuelle datée du 26 juillet 2024 à 15:50
Difficulté
Facile
Durée
2 jour(s)
Coût
5 EUR (€)
Description
Sourdough bread (sourdough activated the day before)
Introduction
Here is a recipe of sourdough bread.
Note: sourdough already made
The day before :
- Weigh the sourdough
- Add 50% flour and 50g water (for example, if the sourdough weighs 40g add 20g flour and 20g water).
- Then leave it alone (while it eats)
- Come back in a few hours to see if your sourdough has been activated. To do this, look to see if it is bubbling
Matériaux
Flour
Water
Salt
Sourdough
Outils
Cul de poule
Large spoon
Scale
Cooker
Étape 1 - Sourdough and water
Place 100g of sourdough in the bowl
Add 390g of water
Then mix
Étape 2 - Flour and salt
Add 600g of flour *
- It is possible to mix flours: in this case choose the flours and distribute the grams (Ex: 200g wheat flour 400g small spelt flour).
Add 10g of salt
Étape 3 - Optional
Add seeds as you wish
Étape 4 - Kneading
Knead until the dough is no longer sticky
Form a ball in the bottom of the bowl
Étape 5 - Rest
Cover with a clean cloth
And leave to rest (overnight)
Étape 6 - Cooking preparation
Preheat oven to 240°.
Work the dough (ball at the bottom of the bowl) by putting flour on the table.
Make flaps and place in the fridge until ready to cook (if cooking is postponed).
Étape 7 - Cooking
Place the ball in a cooker
Grigner: to make cuts (for the crust)
Cover and bake for 50 min
Uncover and put back 5/10 min to crack the crust
Published
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