WHOLE WHEAT LEVAIN | Whole wheat sourdough bread | Step-by-step recipe |

Опубликовано 21 мая 2022, 16:33

#nataliyamashika #wholewheat #leavin #sourdough #bread #hamelman
youtu.be/Lf7DhmqyOWc

For 1 medium size loaf:
Liquid-levain build
70 g water
1 tbsp sourdough starter
70 g whole wheat flour

Final dough
250 g water
140 g levain
230 g bread flour
160 g whole wheat flour
9 g salt

1. Approximately 12 to 14 hours before the final mix, make the poolish by dispersing the sourdough starter in the water and mixing in the whole-wheat flour. Let stand in a covered container at about 70F.

2. Add all the ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes to incorporate all the ingredients.Correct the hydration as necessary. The dough should be medium looseness. Finish the mix on second speed for 2 to 3 minutes. The gluten network should be only moderately developed. Desired dough temperature 76F.

3.Bulk fermentation 2 1/2 hours.

4. Fold the dough twice ( or 3 times if bulk fermentation is longer), at 50 minute intervals.

5.Pre-shape the dough and leave it at room temperature for 20 minutes.

6.Shape round or oblong.

7. Final fermentation is 2,5 to 3 hours .

8. Preheat your oven at 460F or 230C - 40minutes before baking.

9. Bake in dutch oven for 40 minutes( 15 minutes covered and 25 minutes uncovered). You can also bake on baking stone or regular baking tray with normal steam. ( Stem your oven before baking and put the bowl with hot water on the bottom shelf of your oven for 15 minutes)

Enjoy!

Рецепт:
Для 1 хліба середнього розміру:
Опара:
70 г води
1 ст.л. закваски
70 г цільнозернового пшеничного борошна

Тісто:
250 г води
140 г опари
230 г пшеничного борошна
160 г цільнозернового пшеничного борошна
9 г солі

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