Bandicoot White San Franciscan Style Sourdough

Ingredients

Weight/ Volume	Ingredients
	MOTHER
1,000 g	Laucke Organic Wallaby T55 Flour
500 g	Water
500 g	Mature Mother
	ELABORATION
1,250 g	Laucke Bandicoot Flour
625 g	Water @ 21°C
250 g	Mother Dough
	FINAL DOUGH
4,250 g	Laucke Bandicoot Flour
114 g	Salt
50 g	Rye Flour
9 g	Yeast
2,975 g	Water @ 18°C
2,125 g	Elaboration
50 g	Canola Oil

Mother (Daily Maintenance)
Add water to mixer, Mature Mother and flour.
Mix for 3 minutes on low speed.
Rest for 12 – 15 hours @ 21°C.
Elaboration
Add water to mixer, add flour and Mother.
Mix for 3 minutes on low speed.
Rest for 14 hours @ 21°C.
Final Dough
Add water to mixer, flours, salt, and yeast into the spiral Dough Mixer.
Mix for 3 minutes on low speed.
Add Elaboration to the mixer.
Mix on medium speed for 6 minutes.
Add Oil and mix for 2 minutes.
Place the dough into a lightly oiled rectangular tub, shape the dough into a pillow and rest for 45 minutes.
After 45 minutes divide into 800 g dough pieces.
Shape round and rest for 30 minutes.
Cover with plastic sheet.
Re-shape then place onto baking papered trays, 3 per tray.
Retard overnight at 4°C in a plastic covered rack for 12 to 14 hours.
Bring back to room temperature (30 minutes).
Bake at 220°C + Steam, for 40 – 45 minutes.
Flavoured Sourdoughs
- Olive and Thyme
For 2 kg dough, add 325 g Olives and 10 g chopped thyme.
- Sundried Tomato/Feta/Basil
For 2 kg dough, add 225 g chopped Tomatoes, 100 g Greek Feta and 20 g chopped Basil.
- Fig and Fennel
For 2 kg dough, add 250 g Chopped Figs and 8 g Fennel Seeds.
- Blue Cheese and Walnuts
For 1 kg dough, add 100 g Blue cheese and 150 g Walnuts.
- Chilli and Parmesan
For 2 kg dough, add 20 g Chilli Flakes and 70 g Parmesan.
- Roasted Hazelnut and chocolate
For 2 kg dough, add 120 g Roasted Hazelnuts, 200 g Chocolate Pieces and 80 g Nutella Paste.