Matcha Sourdough
Another colorful sourdough! This time it is green from matcha tea. Not only is she beautiful but she also has an elegant smell and taste!
As I promised you guys- I’m happy to share with you my swirl matcha sourdough bread recipe. Why swirl? It is the glorious effect when incorporating two doughs into a magic one! An interesting technique you can apply to many other doughs. And the swirl inside? It’s always a surprise!
Ingredients:
For the white dough-
90% white flour
10% whole wheat
80% hydration
20% starter
2.5% salt
For the Matcha dough-
90% white flour
10% whole wheat
80% hydration
20% starter
2.5% salt
2% Matcha powder
Preparation steps:
- Make a tea with the matcha powder and the water used for its dough. Let it cool down.
- Working in two different bowls- add the water to the white dough bowl, Matcha tea to the other dough bowl.
- Add flour to each bowl. Mix well. Let it autolyze for an hour.
- Add starter to each bowl and fold it in. Rest for 30 min.
- Add salt and a sip of water to each bowl. Mix well until incorporate. Let it rest for 30 min.
- Perform 3 folds in each of the doughs. 30 min in between folds.
- Check the gluten development.
- Spread water on the working surface and transfer both doughs to the wet surface.
- Stretch each dough into a rectangle.
- Place the Matcha dough over the white one. Stretch them together a little more.
- Fold the mixed dough on itself.
- Perform another fold and let it rest for an hour.
- Divide the dough.
- Pre-shape. 10-15 min rest.
- Shaping. Place in a proofing basket. Let it rest in RT for an hour before putting it in the fridge.
- Rest overnight in the fridge.
- Score and bake in a preheated dutch oven (470F or 245C) for 30 min with the lid.
- Remove the lid, bake for another 20-30 min.
- Cool for an hour.
- Slice and adore the beauty!
- YASSS.
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