Sourdough bread

Low-tech with Refugees - Low-tech & Réfugiés

https://wiki.lowtechlab.org/wiki/Pain_au_levain/en

Dernière modification le 26/07/2024

Difficulté

Easy Facile

Durée

2 day(s) jour(s)

Coût

5 EUR (€)

Description

Sourdough bread (sourdough activated the day before)

Sommaire

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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

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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

Faire préchauffer le four à 240°

Travailler le pâton (boule au fond du saladier) en mettant de la farine sur la table

Faire des rabats et placer au frigo jusqu'à cuisson (si cuisson reportée)

Étape 7 - Cuisson

Placer la boule dans une cocotte

Grigner : faire des coupures (pour la croute)

Couvrir et enfourner 50 min

Découvrir et remettre 5/10 min pour faire craquer la croute

en fr 1 Published