If you mix water, flour, and the prototype quick starter,
After about 10 hours, it is said to be in a sourdough starter state that can be used immediately for baking.
By analyzing PHILLY GEMMA's natural sourdough starter, the strain corresponding to the dominant species was selected.
It was made with a product called Quick Starter, and it is said that if you use the Quick Starter, you can immediately make sourdough bread.
There is no commercial yeast in it.
Compared to the traditional method, I thought that the Quick Starter product was a very innovative product.
The traditional method has a high probability of failure during the initial activation operation.
I was so curious about the quick starter product, so I inquired about PHILLY GEMMA, and thankfully gave me the opportunity to test it.
(It has nothing to do with Mukgling. I was just curious, so I just tested a prototype...)
■ Test results
The bread made with the Quick Starter prototype felt the same as regular traditional sourdough bread. (๑•᎑•๑)
It will have to be tested under various conditions (temperature, time control), but it tastes like sourdough bread with mild acidity.
The ALL-PURPOSE FLOUR of CENTRAL MILLING USA designated by PHILLY GEMMA was used.
CJ Beksul Strong Flour was used only to make the sourdough starter.
CENTRAL MILLING ALL-PURPOSE FLOUR has a low protein content. Considering the low protein content, it would be good if you consider the low moisture in the formulation and watch the video.
■ Click the subtitle button → subtitles are displayed on the video.
(B's(%)=Baker's Percentage)
(Tr(g) = Actual input amount)
■ Sourdough starter making｜room temperature: 28℃
B's(%): ??%, Tr(g): ??g Quick starter prototype
B's(%): 100%, Tr(g): 50g CJ Strong Flour
B's(%): 100%, Tr(g): 50g water (27℃)
1. Put 50g CJ strong flour in a bowl.
2. Put the quick starter prototype and distribute it evenly.
3. Add 50g of water.
4. Add flour and mix evenly until no flour is visible.
(Dough temperature: 29℃)
5. After fermentation at room temperature for about 14 hours, the volume expands about 2.5 times or more
Sourdough starter complete (it can be added directly to the main dough)
It has the same properties as a traditional sourdough starter that has been well activated.
■ Main dough formulation｜485g
B's(%): 66.7%, Tr(g): 160g Water (25℃) (Add 140g of water before adding salt + 20g of water after adding salt)
B's(%): 33.3%, Tr(g): 80g sourdough starter
B's(%): 100.0%, Tr(g): 240g Organic all purpose Flour (CENTRAL MILLING)
B's(%): 2.1%, Tr(g): 5g salt
■ Process｜room temperature: 28℃
1. Put 140g of water (25℃) in a bowl.
2. Add 80g sourdough starter and mix evenly.
3. Add 240g of Organic all purpose flour and mix evenly until no flour is visible.
4. Rest for 30 minutes at room temperature.
5. After adding 5g of salt, add 20g of water and mix evenly by hand. (Dough temperature: 28.2℃)
6. After 1 hour rest, first fold
7. After 40 minutes rest, second fold
8. After 30 minutes rest, third fold (coil fold)
9. After 30 minutes rest, 4th fold (coil fold)
10. After resting for 30 minutes, pre-shaping the dough.
11. After 40 minutes rest, final shaping.
12. Sprinkle rice flour on the surface of the dough,
After sprinkling rice flour in a banneton,
Put the dough into the banneton.
13. Secondary fermentation: After fermentation at room temperature for 30 minutes, refrigerated (2℃) fermentation for 12 hours.
14. Preheat the Rofco B5 oven to 250°C.
15. Cut the surface of the dough with a knife (using a coupe knife).
16. Put the dough in the oven and steam the fire bricks with water.
17. Adjust the dial to 210℃.
18. After 15 minutes, adjust the dial to 150℃ and open the steam outlet.
19. Total Baking Time: 35 minutes
■ Caution: Always be careful when using the oven.
(It is very hot, so wear very thick oven gloves)
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