Sourdough Bread Recipe - Deliciously Organic
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come bake up a 6 day cold fermented quinoa loaf in my @bulkabaskets wood pulp banneton ✨ If you’re following along from my stories today— this loaf was one of a few that I kept in my fridge cold fermenting from last weeks dough day. I typically overnight bulk ferment my dough this time of year, and often it is not ready to shape in the morning. I like to pull out dough when the bulk ferment isn’t quite finished, shape and put it in the fridge for a nice long fermentation— later in the week (hell
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3 methods to ferment your bread! 👨‍🔬 The class is in session! 👨‍🏫 Today we are learning about different fermentation methods and how they affect the baking process. How will an 8-hour-fermented bread turn out? What about 24 hours fermentation? And 48 hours? 🤯 Here’s the recipe in case you want to test it out yourself! It allows for a 1kg dough. Ingredients: -Strenght flour 431gr (85%) -Semolina 76gr (15%) -Water 381gr (75%) -Sourdough starter 102gr (20%) -Salt 10gr (2%) Let us know how it g
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