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
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.
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.