Soft White Sourdough using Laucke Euro Flour
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| MOTHER | ||
| 400 g | Laucke Organic Wallaby Flour | |
| 400 g | Water | |
| 400 g | Old Mother | |
| ELABORATION | ||
| 780 g | Laucke Euro T55 Flour | |
| 42 g | Laucke White Rye T60 Flour | |
| 820 g | Water | |
| 492 g | Mother | |
| AUTOLYSE | ||
| 4,268 g | Laucke Euro T55 Flour | |
| 2,560 g | Water | |
| FINAL DOUGH | ||
| 6,828 g | Autolyse | |
| 2,134 g | Elaboration | |
| 106 g | Salt | |
| 50 g | Olive Oil | |
Method
Mother
Add water and Mother to mixer.
Add flour, and mix on low for 3 minutes.
Rest for 12 to 16 hours at 22°C.
Elaboration
Add water to mixer.
Add Rye and Euro Flour.
Add Mother, and mix on low speed for 3 minutes.
Rest for 14 hours at 22°C.
Autolyse
Add water to mixer.
Add Euro, and mix on low for 3 minutes.
Rest for 1 hour at 22°C.
Final Dough
Add Autolyse to mixer.
Add Elaboration to mixer, mix on low for 3 minutes.
Add salt, and mix on medium speed for 6 minutes.
Place in tub for 45 minutes.
Lift and Fold.
Rest for 45 minutes.
Divide into 15 x 600, or 11 x 800g units.
Light final mould round.
Lightly shape into tins or baskets.
Cover and rest overnight for 8 hrs @ 11°C.
Score and bake at 200°C + Steam for 35 minutes.
OR
Overnight retard for 14 hrs @ 4°C.
Recover to Room Temperature for 45 Minutes.
Final Proof for 90 minutes.
Lightly score and bake at 200°C + Steam for 35 minutes.
