How to Make Basic Sourdough Masterclass 101 From Start to Finish 欧包教学 怎么弄乡村欧包 Sourdough Baking Class

How to make Basic Sourdough, Basic Sourdough masterclass 101!

This is suitable tropics climates which is high humidity(65-75%) and room temperature around 26-30C. for those in colder climates you may prolong the bulk proof time by adding another coil fold.

Total bulk proof time for the recipe is 4 hours 30mins my room temperature is 28C

Recipe:
- 255g(85%)Artisan Bread Flour (can be replace with any high protein flour
12% and above)
- 45g(15%) Dark Rye flour (can be replaced with whole-wheat flour)
- 60g(20%) Active starter
- 6g(2%) Salt
- 210g(70%) Water
- 12g(4%)Extra Virgin Olive Oil(EVOO)

Step:
0800: Feed Starter at ratio 1:1:1 (30g:30g:30g)

1100: Autolyse flour and water(mix till no dry flour to be seen)

1200: add 60g starter to dough, Hand mix as shown in video. Feed remaining 30g at 1:1:1 ratio then put back to fridge

12:20 Add 6g salt and 12g EVOO together, hand mix till fully incorporated.

12:40 Perform first Stretch and fold
13:00 Preform 2nd Stretch and fold, then transfer dough to a square glass dish for Coil Fold later.

13:45 Perform first coil fold
14:30 Perform second coil fold
15:15 Perform third coil fold
16:00 Shape the dough put into Benetton basket
16:30 Keep dough in refrigerator(2-4C) bake the next day.

Видео How to Make Basic Sourdough Masterclass 101 From Start to Finish 欧包教学 怎么弄乡村欧包 Sourdough Baking Class канала John Liew ‘Fathands’