Recipes

White Sourdough – Soft Levain using Laucke Organic T55 Flour

Ingredients

Weight/
Volume
Ingredients
MOTHER
2,000 g Laucke Organic Wallaby T55 Flour
1,000 g Water
1,000 g Old Mother
ELABORATION
780 g Laucke Organic Wallaby T55 Flour
42 g Rye Flour
820 g Water
492 g Mother
AUTOLYSE
4,268 g Laucke Organic Wallaby 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.

  4. Mix on low speed for 3 minutes.

  5. Rest for 12 to 15 hours at 21°C.

  6. Elaboration

  7. Add Water to mixer.

  8. Add Rye and Organic Flour.

  9. Add Mother.

  10. Mix on low for 3 minutes.

  11. Rest for 14 hours ar 21°C.

  12. Autolyse

  13. Add Water to mixer.

  14. Add Organic flour.

  15. Mix on low for 3 minutes.

  16. Rest for 30 minutes at 21°C.

  17. Final Dough

  18. Add Autolyse to mixer.

  19. Add Elaboration to mixer.

  20. Mix on low speed for 3 minutes.

  21. Add Salt and Olive Oil.

  22. Min on medium speed for 6 minutes.

  23. Place in tub.

  24. Rest for 45 minutes.

  25. Lift and fold.

  26. Rest for 45 minutes.

  27. Lift and Fold.

  28. Rest for 30 minutes.

  29. Divide into 11 x 800 g units.

  30. Pre shape, cover and rest for 60 minutes.

  31. Lightly final mould into shape, and place into baskets or couche.

  32. Cover and rest for 4 to 6 hours at 21°C.

  33. Score.

  34. Bake at 220°C for 45 minutes + Steam or Overnight retard for 14 hours at 6°C.

  • Sourdough Breads
  • Bake for 45 minutes
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