Ingredients
440g wholewheat flour (50%) - Protein 13%
360g bread flour (50%) - Protein 13,2%
712g water total (90%) * I saved 40g to add together with salt. There's a mistake in the video. It should be 672g when mix with flour to autolyse. I apologize 🙏🏻
160g starter (20%)
18g salt (2.2%)
20g Olive oil
** Note: You can also let the dough rise(Anywhere between 50%-70%) before cold retardation. Then just divide the dough and let it rest for 45mn to 1h at room temperature before baking.
#sourdough #ciabatta #wholewheatbread #sourdoughbread
Music used
Shadows On The Wall by Jonny Easton
Link: • Bossa nova Music - Roy...
Негізгі бет Wholewheat sourdough ciabatta
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