White Sourdough Bread Recipe｜Levain

Sourdough bread made with flour, water and salt only.
There is no commercial yeast.
By mixing flour and water, Levain is naturally fermented.
The texture is quite unique. It feels like eating a sticky rice cake.
The sourdough has a strong acidity and has a distinctive flavor.

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

■ Click the Subtitle button → Subtitles will be displayed in the video.
■ Making starter(natural fermentation)

Change from whole wheat sourdough starter to white sourdough starter
( https://youtu.be/QKI5ZEyWURQ )

Making Starter Day 1
20g (whole wheat flour 10g + all purpose flour 10g)
20g water (34℃)
Mix evenly as above formula.
Actual completion temperature: 34 ℃
Leave it for 24 hours.
(Allow air to pass through)

Making Starter Day 2
40g 1day dough
(I have opened the lid for a long time so the first dough surface is dry.)
40g (whole wheat flour 20g + all purpose flour 20g)
40 g water (31℃)
Mix evenly as above formula.
Actual completion temperature: 29 ℃ (24 ℃ ~ 27 ℃ is appropriate)
Leave it for 24 hours.
(Allow air to pass through)

Making Starter Day 3
40g 2day dough (Double expansion of the dough volume)
40g all purpose flour
40 g water (24℃)
Mix evenly as above formula.
Actual completion temperature: 24.4 ℃
Leave it for 12 hours.
(Allow air to pass through)

Making Starter Day 4
40g 3day dough (Double expansion of the dough volume)
40g all purpose flour
40 g water (24℃)
Mix evenly as above formula.
Actual completion temperature: 24.8 ℃
Leave it for 12 hours.
(Allow air to pass through)

When you smell starter dough
Until the smell of alcohol and carbon dioxide(CO2) is felt well
Repeat the above procedure.
It usually seems to be completed in 4 ~ 5 days.

■ Making Levain (pre-fermented dough)
100g starter (well fermented state)
100g all purpose flour
100g water(24℃)
Mix evenly as above formula
Actual completion temperature: 25℃
Ferment until two times more swollen.

■ Making dough
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation, 1 loaf(dough weight: 800 g)
B's (%): 77%, Tr (g): 310 g Water
(289g of water before salt injection + 21g of water after salt injection)
B's (%): 20%, Tr (g): 80g Leaven(Levain)
B's (%): 70%, Tr (g): 281 g Strong flour
B's (%): 30%, Tr (g): 121 g All purpose flour
B's (%): 2%, Tr (g): 8g Salt

■ Process
1. Put 289g of water(26℃) into the bowl.
2. Put the Leaven(Levain) and Mix evenly.
3. Add flour and mix by hand until no flour is visible.
4. 30 minutes of rest at room temperature(autolyze)
5. Add 8g of Salt to the remaining 21g of water and mix evenly by hand.
6. After 30 minutes of rest, the first fold (folding)
7. After 30 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, the third fold (folding)
9. Rest for 6 hours(room temperature)
10. Fold the dough lightly and round it
11. Rest at room temperature for 30 minutes
12. Fold the dough lightly and round it, then panning dough in Banneton
13. Second fermentation: After 1 hour and 30 minutes at room temperature
refrigerator 5 ℃ low temperature fermentation (12 hours)
14. Preheat oven and lodge 10-inch combo cooker
    The oven temperature is raised as high as possible,
    (The maximum temperature of my oven is 250 ℃)
    (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
15. Remove the second fermented dough from the Banneton(de-panning).
16. Put the dough into the preheated lodge 10-inch combo cooker floor
17. Scoring on top of dough
18. Cover the lid of lodge 10-inch combo cooker.
19. Put it in the oven
20. After baking for 25 minutes, remove the lodge lid(cover) and continue baking for 25 minutes
    (At this time, lower the temperature to 220 ~ 230 ℃ and bake.)
21. Remove the bread from the oven and cool
22. Tasting after completion of bread

* Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

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#PaindeCampagne
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#NoKneadBread

Видео White Sourdough Bread Recipe｜Levain канала Mukgling