This is a video of making sourdough bread with 90% hydration.
It has a very moist and chewy texture.
Ferment only with sourdough starter.

■ Click the Subtitles button → Subtitles are displayed on the video.
■ Making sourdough starter →

(B’s(%)=Baker’s Percentage)
(Tr(g) = Actual input amount)

■ dough formulation｜486g
B’s(%): 89.0%, Tr(g): 195.8g Water(32℃)
B’s(%): 30.0%, Tr(g): 66.0g Sourdough starter
B’s(%): 100.0%, Tr(g): 220.0g Strong wheat flour(Bread flour)
B’s(%): 2.3%, Tr(g): 5.1g Salt

■ Process｜Room temperature: 22℃
1. Put 195.8g (32℃) of water in a bowl.
2. Add 66g of sourdough starter and dissolve in water.
3. Add 5.1g of salt.
4. Add 220g of strong wheat flour.
5. Mix evenly until no flour is visible. (Dough temperature: 24.7℃)
7. Room temperature fermentation: 4 hours
8. First fold (folding)
9. After 50 minutes of room temperature fermentation, dough pre-shaping
10. After resting for 40 minutes, final shaping
11. After 30 minutes of room temperature fermentation, 20 hours of refrigerated (2℃) fermentation.
12. Preheat the Rofco B5 oven to 250°C.
13. Cut the surface of the dough with a knife (use a coupe knife).
14. After putting the dough in the oven, sprinkle water on the fire brick to steam it.
15. Dial to 210°C.
16. After 15 minutes, adjust the dial to 150℃ and open the steam outlet.
17. Total baking time: 40 minutes

■ Caution: Always be careful when using the oven.
(Because it is very hot, wear very thick oven gloves)

#sourdough
#vegan
#veganbaking
#Making_Sourdough_Bread
#rofco
#sourdough_bread
#homebaking

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