Wheat Sourdough Slow Fermentation
RECIPES BAKERY

Wheat Sourdough Slow Fermentation

INGREDIENTS

INSTRUCTIONS

  • Roast the Chrysostachy flour in a deck oven at 180°C (356°F) until golden brown (about 10-12 minutes). Let it cool.
  • Mix all the ingredients together.
  • Knead in a mixer at first speed for 5 minutes, then at second speed for 5-6 minutes.
  • Let the dough rest for 60 minutes at room temperature.
  • Perform one letter fold (fold the dough into quarters).
  • Let the dough rest again for 60 minutes at room temperature.
  • Divide the dough into pieces of 500-550 g.
  • Shape into loaves and place them seam side down into round slow fermentation proofing baskets.
  • Allow to ferment for 12-24 hours at 3-5°C (37-41°F) with 70% humidity.
  • Turn the loaves onto a baking tray with the seam side up and bake in a deck oven at 220-230°C (428-446°F) with steam for 30-35 minutes.
THE FLOURS OF THE RECIPE

Artisanal Flour

Wheat Sourdough Slow Fermentation

Loulis Mills-Levain de Ble

INGREDIENTS

INSTRUCTIONS

  • Roast the Chrysostachy flour in a deck oven at 180°C (356°F) until golden brown (about 10-12 minutes). Let it cool.
  • Mix all the ingredients together.
  • Knead in a mixer at first speed for 5 minutes, then at second speed for 5-6 minutes.
  • Let the dough rest for 60 minutes at room temperature.
  • Perform one letter fold (fold the dough into quarters).
  • Let the dough rest again for 60 minutes at room temperature.
  • Divide the dough into pieces of 500-550 g.
  • Shape into loaves and place them seam side down into round slow fermentation proofing baskets.
  • Allow to ferment for 12-24 hours at 3-5°C (37-41°F) with 70% humidity.
  • Turn the loaves onto a baking tray with the seam side up and bake in a deck oven at 220-230°C (428-446°F) with steam for 30-35 minutes.