Recipes

Standard Sourdough Recipe Using Laucke Mulgara Flour

Ingredients

Weight/
Volume
Ingredients
DAY 1 - CHEF REFRESHMENT
306 g Laucke Mulgara Flour
306 g Seed Chef
306 g Water at 25°C
DAY 2 - LEAVEN
830 g Laucke Mulgara Flour
581 g Chef
498 g Water at 25°C
DAY 3 - DOUGH
2,667 g Laucke Mulgara Flour
1,867 g Leaven
1,920 g Water
53 g Salt

Method

  1. DAY 1: Prepare Chef:

  2. Refresh a maintained Chef by weighing ingredients into a clean appropriately sized container or bucket, and mix/whip by hand for 2 minutes or until amalgamated.

  3. Scrape sides clean, affix lid, and leave in ambient temperature of 25°C for 2 hours, before placing in a retarder set at 10°C for 22 hours.

  4. DAY 2: Prepare Leaven:

  5. Using active Chef prepared the day prior, create Leaven by weighing ingredients into a clean planetary mixer bowl, and mix on 1st speed with dough hook for 3 minutes, or until amalgamated, scraping down bowl where required.

  6. Place into a clean, lightly oiled, appropriately sized, plastic rectangular container.

  7. Affix lid, and leave in ambient temperature of 25°C for 2 hours, before placing in a retarder set at 10°C for 16 hours.

  8. Feed remaining Chef according to 'Chef Refreshment Recipe' with quantity suitable for following days use.

  9. DAY 3: Create Dough:

  10. Using correctly tempered water is essential to achieve desired dough temperature of 25°C.

  11. Weigh Ingredients:

  12. Weigh tempered water into the Leaven, and pour into spiral mixer, then add flour. Delay the addition of salt until final minutes of mixing.

  13. Mixing Time Guide:

  14. Mix for 4 minutes on low speed. Scrape down the bowl, and reconfigure dough.

  15. Mix for another 4 minutes low speed.

  16. Add salt, and turn by hand into dough.

  17. Mix for 2 minutes on low speed, then reconfigure the dough.

  18. Mix for a further 1 minute on high speed.

  19. Take and record dough temperature.N.B. Amend friction temperature if required for future water calculations ie. if dough finished at 27°C will need to increase friction temperature allowance to 22°C.

  20. Bulk Proof:

  21. Place dough into a clean, lightly oiled, appropriately sized, plastic rectangular container, affix lid and bulk proof for 1 hour in ambient temperature of 25°C.

  22. Remove lid, and give the dough 3 folds, left - ⅔ over to right, right - over to left and finally, top - down to bottom.

  23. Affix lid, and proof for a further 1 hour.

  24. Divide, Intermediate Shape and Proof:

  25. Divide dough into required amounts.

  26. Intermediate shape loaves into rounds, and place on a board lightly dusted with fine semolina.

  27. Cover with cloth, and intermediate proof for 30 minutes.

  28. Final Shape and Proof:

  29. Shape loaves as desired and place into cloth lined baskets, tins or on boards as free form loaves, using cloth (or french couche) pleated as support between each loaf.

  30. Loaves may be dry proofed in bakery ambience (26°C ± 2°C), covered; for 2-3 hours, or until fully proofed; or placed in proofer set at 30°C with low humidity for 1.5-2 hours or until fully proofed; or retarded at 10°C for 14-18 hours. N.B. loaf is fully proofed when touched gently with finger on the end of the loaf, it is slow to spring back, and does not spring back the whole way.

  31. Cut, Load and Bake:

  32. Roll/transfer free form loaves onto a peel, and place tin loaves near oven, ready to be cut and loaded.

  33. Using a lame, cut loaves as desired to create different shaped and textured loaves.

  34. Load loaves immediately into preheated oven, and bake directly on stone or ceramic tile floor where possible, and steam for 3-5 seconds.

  35. Bake at 230°C for 35 minutes (Tins) or 30 minutes (Free Form). Damper/vent may be opened for final minutes of baking.

  • Sourdough Breads
  • Bake for 30 - 35 minutes
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