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By Teresa L Greenway
This ebook is gaining knowledge of Sourdough half III-A, complex Sourdough. it's the 3rd publication in a 4 half sequence. The 3rd publication is split into sections: half III- A and half III-B.
Part III-A comprises complex recommendations in addition to pre-ferments, dough improvement, wholegrains, proofing areas, dealing with sticky dough, hydration, salt managed fermentation and the way to bake San Francisco sourdough.
Table of Contents half III-A
Author's Note
Credits
Advanced Sourdough
Advanced Dough dealing with and Techniques
Overnight Pre-ferments, Sponges & Grain Fermentation Method
Overnight Preferments
Fermentation of Wholegrains
The bitter in Sourdough Bread
Other Proofing Spaces
Dough Development
Handling Sticky Dough
Lower Hydration Dough
Staggering Loaves for Baking
Motherdough Starters
Motherdough Directions
Salt managed Fermentation
A Motherdough Variation
Diastatic Malt Enzymes
San Francisco Sourdough made with Salt managed Fermentation:
Morphing Sourdough Starters
Advanced Recipes
Advanced Recipes half III-A
ALASKAN SOURDOUGH
CIABATTA
DILL RYE
GRIFFIN’S BREAD
HEARTH FLAXSEED LOAF
LIGHT ONION RYE
100% WHOLEGRAIN MICHE
FLEMISH DESEM
PUMPKIN SOURDOUGH
SPELT SOURDOUGH
SAN FRANCISCO SHARP
SOUR MALT
SALT FERMENTED SOURDOUGH
MORPHED RECIPES
KALAMATA ASIAGO LOAF
DESEM MORPH
NORTHWEST MORPH SOURDOUGH
PANE PEARL
RYE MORPH PAN LOAF
ROSEMARY POTATO SOURDOUGH
Sourdough Glossary
What’s Next?
About the Author
End of half III-A
Read or Download Discovering sourdough - part 3 PDF
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Additional info for Discovering sourdough - part 3
Example text
Refrigerate. pieces at two pounds each. Place the rest of the dough back into the container and refrigerate 3 – 5 days more until you mix your next batch of dough. The two pieces of 2 lb dough should be placed in a covered Day 2: Take dough out at 7:00pm and shape. Cover dough and refrigerate overnight. Day 3: Bake. Eat. Yumm! container and allowed to warm up for an hour then shaped and placed in a cloth This timetable can be pushed an extra day lined banneton or basket. Cover the basket with the dough made up and then allowed with a plastic bag and refrigerate overnight.
Let the dough set out for about ½ hour and then put the loaves, still in their baskets, into a plastic bag and into the refrigerator. In the morning, take out the loaves one at a time about 30 minutes apart, and allow the dough to final proof for 1 - 2 hours and then slash, spray once and cover with a roasting lid which has been preheated in a 425F/218C degree oven. To make the distinctive slash markings, push your thumb into the middle top of the loaf all the way to the bottom. Then make four slashes around the edge of the hole.
Cool. For the next loaf, turn the oven back up and put the roasting lid back in to preheat for five - ten minutes or until the loaf is ready to go in. Cool and eat with fresh butter. 2 oz of dough, enough for one large Miche loaf. The dough is at 70% hydration. This recipe has no white flour in it. 4 oz/238 g Add the wheat flour a bit at a time until it is all incorporated into the dough, use the lowest speed setting on your mixer. After the flour has been incorporated turn off your mixer and allow the dough to autolyse (rest) for 20 minutes.