Recipes

White Sourdough using Laucke Wallaby 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 Laucke Organic Rye Flour
820 g Water
492 g Mother
AUTOLYSE
4,268 g Laucke Wallaby 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 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 & Wallaby Flour.

  9. Add Mother.

  10. Mix for 3 minutes on low speed.

  11. Autolyse

  12. Add Water to Mixer.

  13. Add Wallaby flour.

  14. Mix for 3 minutes on low speed.

  15. Rest for 30 minutes a 21°C.

  16. Final Dough

  17. Add Autolyse to mixer.

  18. Add Elaboration to mixer

  19. Mix for 3 minutes on low adding Salt and Olive Oil.

  20. Mix for 6 minutes on medium speed.

  21. Place in tub.

  22. Rest for 45 minutes.

  23. Lift and fold.

  24. Rest for 45 minutes.

  25. Lift and fold.

  26. Rest for 30 minutes.

  27. Divide into 15 x 600 or 11 x 800 g units.

  28. Light final mould round.

  29. Lightly shape into tins or baskets.

  30. Cover and rest for 4 to 6 hours @ 21°C.

  31. Score.

  32. Bake at 220°C for 35 minutes + Steam.

  33. OR

  34. Overnight retard - 14 hours @ 4°C.

  35. Recover to Room Temperature approximately 45 minutes.

  36. Final Proof for 90 minutes, score.

  37. Bake 220°C for 35 minutes + Steam.

     

  • Sourdough Breads
  • Bake for 35 minutes
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