מתכון לחם מחמצת - מדריך למתחילים

על המתכון

מצרכים

• 100g leaven
• 450g white wheat bread flour
• 50g whole wheat flour
• 350g water
• 10g salt
• Remove sourdough from fridge and feed it equal parts flour and water. 1:1:1 set it aside to rise until doubled in size which shouldn’t take more than 3-6 hours.
• After doubling place into a clean bowl 100g of starter, 450g bread flour, 50g whole wheat flour and 350g water. Mix until a shaggy dough forms. Cover and let it rest for 15 minutes.
• Add 10g of salt to the dough and incorporate with wet hands. Cover and let it rest for around 10-15 minutes.
• Do around 3 stretch and folds in 30 minute increments.
• leave the dough on the counter for 6 hours to rise.
• Shape your dough into a ball and set aside to rest for 10 minutes.
• Reshape and place into banetons. Refrigerate for about 6 hours before baking this is called the autolyse- cold fermentation.
• Preheat oven with the Dutch oven inside for 20 minutes at 500F.
• In the meantime, place Sourdough bread onto parchment paper and score and decorate as you like. This will release steam from the bread.
• Carefully place scored Bread into the hot Dutch oven and bake for 25 minutes on 500F covered with a cover.
• After 25 minutes uncover the pot and bake for an addition 25 minutes at 450F.