Recipes

White Sourdough – Stiff 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 (if available)
ELABORATION
696 g Laucke Organic Wallaby T55 Flour
36 g Laucke Rye T100 Flour
366 g Water
586 g Mother
AUTOLYSE
4,212 g Laucke Organic Wallaby T55 Flour
3,068 g Water
FINAL DOUGH
7,280 g Autolyse
1,684 g Elaboration
106 g Salt
53 g Water

Method

  1. Mother

  2. Add Water and Mother to mixer.

  3. Add Flour.

  4. Mix for 3 minutes on low speed.

  5. Rest for 12 to 15 hours at 21°C.

  6. Elaboration

  7. Add Water to mixer.

  8. Add Rye and Organic T55 Flour.

  9. Add Mother.

  10. Mix on low speed for 3 minutes.

  11. Rest 14 hours at 21°C.

  12. Autolyse

  13. Add water to mixer.

  14. Add Organic T55 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 for 3 minutes on low speed.

  21. Add Salt and Water.

  22. Mix on medium speed for 6 minutes.

  23. Place in tub for 60 minutes.

  24. Lift and Fold.

  25. Rest for 60 minutes.

  26. Divide into 11 x 800 g units.

  27. Lightly round and cover for 30 minutes.

  28. Light final mould into baskets or couche.

  29. Final Proof covered for 4 – 6 hours @ 18°C.

  30. Bake at 220°C for 35 minutes + Steam or

  31. Overnight retard for 14 hours at 6°C.

  32. Recover to Room temperature for 45 minutes.

  33. Lightly score.

  34. Bake at 220°C for 45 to 50 minutes + Steam.

  • Sourdough Breads
  • Bake for 35 - 50 minutes
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