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Mes 2 ressources préférées :

- Traité de boulangerie au levain by Chambelland

- The perfect loaf


- mes proportions, inspirées par la recette du NyTimes :

1680g farine, 1110g eau, 420g levain, 20g sel --- 70% hydratation

- mon process :

https://cooking.nytimes.com/guides/59-how-to-make-sourdough-bread

Final days

1. Prepare the oven. About an hour before baking, arrange a rack in the lower third of your oven and place a large, uncovered Dutch oven inside. Heat the oven to 260°C.

2. Prepare the dough. Remove one loaf from the refrigerator and uncover. Lightly dust the exposed dough with the 50/50 flour mixture, massaging it into the surface. Place a piece of parchment paper over the basket, making sure the parchment is longer and wider than the basket by several inches. Invert the loaf onto the parchment paper. Remove the basket, then slowly peel away the towel. Dust the rounded side of the dough with more of the 50/50 flour mixture, rubbing it into the surface to coat evenly.

3. Make a slash in the dough. Use a lame or a serrated knife to make a long, slightly off-center slash about 6mm deep, angling the blade toward the midline of the loaf.Why? Slashing the bread will help the bread expand predictably in the oven.

4. Bake the dough. Very carefully place the heated Dutch oven on the stovetop. Taking care not to touch the sides, use the parchment paper to lower the loaf into the Dutch oven. Cover and return it to the oven. Bake for 20 minutes. Then, carefully remove the lid and reduce the oven temperature to 230°C. Continue to bake the loaf uncovered until the surface is deeply browned all over, another 30 to 40 minutes. Remove the Dutch oven from the oven, and use tongs to help you pull out the loaf. Transfer the Dutch oven back to the oven, and set the oven temperature back to 260°C. Repeat the process with the second loaf of bread.Why? The bread is baked covered in the beginning to trap steam, which helps the loaf expand and rise as much as possible.

Cut and serve! Allow the loaves to cool completely, for a few hours, before cutting into them. Whole loaves can be stored uncovered at room temperature for 1 day. Once cut, bread should be stored in paper bags at room temperature and will keep for 5 days or longer. After the second day, it benefits from light toasting.

+ apprêt d'une heure après frigo et avant cuisson

- pour des baguettes

https://www.theperfectloaf.com/sourdough-baguettes/

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