Recipes

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

Method

  1. Mother (Daily Maintenance)

  2. Add water to mixer, Mature Mother and flour.

  3. Mix for 3 minutes on low speed.

  4. Rest for 12 – 15 hours @ 21°C.

  5. Elaboration

  6. Add water to mixer, add flour and Mother. 

  7. Mix for 3 minutes on low speed.

  8. Rest for 14 hours @ 21°C.

  9. Final Dough

  10. Add water to mixer, flours, salt, and yeast into the spiral Dough Mixer.

  11. Mix for 3 minutes on low speed.

  12. Add Elaboration to the mixer.

  13. Mix on medium speed for 6 minutes.

  14. Add Oil and mix for 2 minutes. 

  15. Place the dough into a lightly oiled rectangular tub, shape the dough into a pillow and rest for 45 minutes.

  16. After 45 minutes divide into 800 g dough pieces.

  17. Shape round and rest for 30 minutes.

  18. Cover with plastic sheet.

  19. Re-shape then place onto baking papered trays, 3 per tray.

  20. Retard overnight at 4°C in a plastic covered rack for 12 to 14 hours.

  21. Bring back to room temperature (30 minutes).

  22. Bake at 220°C + Steam, for 40 – 45 minutes.

  23. 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.

Helpful Hints

  • This Sourdough Bread possesses a light creamy crumb with grayish tones.
  • The Bread exudes a pleasant and distinctive odor and taste.
  • It has a moderate acetic acid flavor provided by complex organic acids.
  • Its wholesome rustic flavor and crisp crust is pleasant to chew.
  • It possesses an attractive crumb with soft eating qualities.
  • It’s Crust exhibits 3 colours, Brown and Golden with burnished hues.

  • Sourdough Breads
  • Bake for 40 - 45 minutes
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