Recipes

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

  1. Mother

  2. Add water and Mother to mixer.

  3. Add flour, and mix on low for 3 minutes.

  4. Rest for 12 to 16 hours at 22°C.

  5. Elaboration

  6. Add water to mixer.

  7. Add Rye and Euro Flour.

  8. Add Mother, and mix on low speed for 3 minutes.

  9. Rest for 14 hours at 22°C.

  10. Autolyse

  11. Add water to mixer.

  12. Add Euro, and mix on low for 3 minutes.

  13. Rest for 1 hour at 22°C.

  14. Final Dough

  15. Add Autolyse to mixer.

  16. Add Elaboration to mixer, mix on low for 3 minutes.

  17. Add salt, and mix on medium speed for 6 minutes.

  18. Place in tub for 45 minutes.

  19. Lift and Fold.

  20. Rest for 45 minutes.

  21. Divide into 15 x 600, or 11 x 800g units.

  22. Light final mould round.

  23. Lightly shape into tins or baskets.

  24. Cover and rest overnight for 8 hrs @ 11°C.

  25. Score and bake at 200°C + Steam for 35 minutes.

  26. OR

  27. Overnight retard for 14 hrs @ 4°C.

  28. Recover to Room Temperature for 45 Minutes.

  29. Final Proof for 90 minutes.

  30. Lightly score and bake at 200°C + Steam for 35 minutes.

     

  • Sourdough Breads
  • Bake for 35 minutes
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