Sourdough bread made with flour, water and salt only.
There is no commercial yeast.
In a mixture of rye flour and bread flour, add Levain,
a rustic French bread baked with natural fermentation.
The texture is quite unique.
There is acidity, and there is a characteristic flavor.
Slightly toasted rye campagne with scrambled eggs is fantastic.
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
■ Click the Subtitle button → Subtitles will be displayed in the video.
■ How to make Levain
→ [ Ссылка ]
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation｜1 loaf : 408 g
B's(%): 82%, Tr(g): 164g Water (before salt, 150g water + after salt, 14g water)
B's(%): 20%, Tr(g): 40g Levain (Leaven)
B's(%): 80%, Tr(g): 160g Bread flour (Strong flour)
B's(%): 20%, Tr(g): 40g Rye flour (Bob's Red Mill)
B's(%): 2%, Tr(g): 4g Salt
■ Process | Room Temperature : 25℃
1. Put 150g (10℃) of water into the bowl.
2. Put the Leaven(Levain) and Mix evenly.
3. After adding strong flour(Bread Flour), and rye flour,
Mix evenly until the flour is invisible (dough temperature: 23.4°C).
4. 40 minutes of rest at room temperature | Autolyze
5. Add salt and add 14g of water and mix by hand. (Dough Temperature : 25℃)
6. After 2 hours of rest, the first fold (folding)
7. After 2 hours of rest, the second fold (folding)
8. After that, fermentation at room temperature : 30 minutes
9. Fold the dough lightly and round it
10. Rest at room temperature for 40 minutes
11. After shaping,
panning dough in Banneton.
12. Second fermentation: After 2 hours 30 minutes at room temperature,
refrigerated fermentation (2℃, 1 hour)
13. Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
14. Cut the second fermented dough surface with a knife(use coupe knife).
15. Put the dough into the preheated lodge 10-inch combo cooker floor
16. Cover the lid of the lodge 10-inch combo cooker.
17. Put it in the oven
18. After baking for 30 minutes,
remove the lid of lodge and continue baking for 10 minutes
(40 minutes baking in total)
■ Caution: Always be careful when using the oven or lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)
#RyeSourdough
#Sourdough
#sauerteigbrotbacken
#PaindeCampagne
#TartineBread
#Levain
#NoKneadBread
