All puropose SOURDOUGH BREAD. 10.5% protein flour. | by JoyRideCoffee

All puropose SOURDOUGH BREAD. I received a lot of questions about getting light, open and airy loaves with low protein content flour. Especially since in the days of the pandemic it is quite difficult to find strong flours and everyone has to use "all purpose flour".

For this bread I used a local flour, 10.5% protein content. "Pambac" flour, considered weak. I guess it could be the equivalent of American all-purpose flour. Or rather less. I have never used American flours, BP or AP flour, although I would like to. Seems to be fantastic compared to the ones I find in my country.

Certainly, as a beginner, a strong flour (with a high percentage of protein) helps a lot. The learning process would be impossible without good bread flour. But once we start to understand the nature of the flour and the bread making process, with properly fermentation we can see some ways to get nice loaves.

The one in the video can obviously be improved. There is still a lot of work to be done on it. We can change the hydration, the autolyse times and especially the fermentation times. We must practice the skill continuously. There are extremely many approaches you can choose from. For this flour I used a low-medium 70% hydration and I've made a long autolyse so that the dough becomes extensible as much, maybe almost like a wet dough. It may not be the best way. The surprise was not necessarily the inner structure but this translucent core with a pleasant-sweet taste, complex for a white flour, but well balanced. Sometimes a common flour on the supermarket shelf hides nice flavors that you would not have thought of.

Formula for two loaves:

650g flour (10.5% protein content - local "Pambac" flour)
440g water
128g sourdough starter (100% hydration)
15g salt

70% hydration

mixing water with flour
6h autolyse
sourdough inoculation & kneading (3-5 mins)
30 mins. rest
adding salt & kneading (3-5 mins.),
30 mins. rest
strong fold,
30 mins. rest
lamination,
60min rest
coil fold nr. 1,
60 mins rest
coil fold nr. 2
3 hour rest (total time 6 and a half hours at 22 degrees Celsius)
final proofing in the fridge (8 hours at 3-4 degrees Celsius)
bake 15 mins on baking steel at 240 degrees Celsius with steam (puring water over hot lava rocks) and 30 mins. at 210 degrees Celsius without steam (see here: https://youtu.be/VWRgfbR9x8c?t=324)

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

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/
Airport Lounge - Disco Ultralounge by Kevin MacLeod este licențiată în baza unei licențe Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Sursă: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100806
Artist: http://incompetech.com/

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