The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Sourdough Bread_No knead Country Tartine Style Bread

White Sourdough Bread_No knead Country Tartine Style Bread

mukgling's picture
mukgling

Description

White Sourdough Bread_No knead Country Tartine Style Bread

Summary

Yield
loaf
Prep time
Cooking time
Total time

Ingredients

Instructions

화이트 사워도우 빵 만들기_천연발효빵만들기 스타터 르뱅(르방)_컨트리 타르틴브레드 무반죽빵_홈베이킹










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No Knead bread
How to make White Sourdough Bread
Wild Yeast Starter Leaven(Levain)
Country Bread Tartine Bread
Natural Fermentation Bread

Bread Making
Home baking

How to make a Sourdough Starter
How to Make Sourdough Bread (like a Tartine Bread)
How to make a Country Bread
home baking, homemade
Lodge Combo Cooker (Lodge Pan) Lodge

Tartine Bread Book Note


** Making starter(natural fermentation) **

Change from whole wheat sourdough starter to white sourdough starter

Making Starter Day 1
20g (whole wheat flour 10g + all purpose flour 10g)
20g water (34℃)
Mix evenly as above formula.
Actual completion temperature: 34 ℃
Leave it for 24 hours.
(Allow air to pass through)

Making Starter Day 2
40g 1day dough
(I have opened the lid for a long time so the first dough surface is dry.)
40g (whole wheat flour 20g + all purpose flour 20g)
40 g water (31℃)
Mix evenly as above formula.
Actual completion temperature: 29 ℃ (24 ℃ ~ 27 ℃ is appropriate)
Leave it for 24 hours.
(Allow air to pass through)

Making Starter Day 3
40g 2day dough (Double expansion of the dough volume)
40g all purpose flour
40 g water (24℃)
Mix evenly as above formula.
Actual completion temperature: 24.4 ℃
Leave it for 12 hours.
(Allow air to pass through)

Making Starter Day 4
40g 3day dough (Double expansion of the dough volume)
40g all purpose flour
40 g water (24℃)
Mix evenly as above formula.
Actual completion temperature: 24.8 ℃
Leave it for 12 hours.
(Allow air to pass through)

When you smell starter dough
Until the smell of alcohol and carbon dioxide(CO2) is felt well
Repeat the above procedure.
It usually seems to be completed in 4 ~ 5 days.


** Making Leaven(Levain)(pre-fermented dough) **
100g starter (well fermented state)
100g all purpose flour
100g water(24℃)
Mix evenly as above formula
Actual completion temperature: 25℃
Ferment until two times more swollen.


** Making dough **
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

Dough formula, 1 loaf(dough weight: 800 g)
B's (%): 77%, Tr (g): 310 g Water
(289g of water before salt injection + 21g of water after salt injection)
B's (%): 20%, Tr (g): 80g Leaven(Levain)
B's (%): 70%, Tr (g): 281 g Strong flour
B's (%): 30%, Tr (g): 121 g All purpose flour
B's (%): 2%, Tr (g): 8g Salt


Process
1. Put 289g of water(26℃) into the bowl.
2. Put the Leaven(Levain) and Mix evenly.
3. Add flour and mix by hand until no flour is visible.
4. 30 minutes of rest at room temperature(autolyze)
5. Add 21g of salt and the remaining water and mix evenly by hand.
6. After 30 minutes of rest, the first fold (folding)
7. After 30 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, the third fold (folding)
9. Rest for 6 hours(room temperature)
10. Fold the dough lightly and round it
11. Rest at room temperature for 30 minutes
12. Fold the dough lightly and round it, then panning dough in Banneton
13. Second fermentation: After 1 hour and 30 minutes at room temperature
refrigerator 5 ℃ low temperature fermentation (12 hours)
14. Preheat oven and lodge 10-inch combo cooker
    The oven temperature is raised as high as possible,
    (The maximum temperature of my oven is 250 ℃)
    Preheat oven to 10 inches in a combo cooker for more than 20 minutes preheating
    (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
15. Remove the second fermented dough from the Banneton(de-panning).
16. Put the dough into the preheated lodge 10-inch combo cooker floor
17. Scoring on top of dough
18. Cover the lodge 10-inch combo cooker lid.
19. Put in the oven
20. After baking for 25 minutes, remove the lodge lid(cover) and continue baking for 25 minutes
    (At this time, lower the temperature to 220 ~ 230 ℃ and bake.)
21. Remove the bread from the oven and cool
22. Tasting after completion of bread

Test results
1. The first fermentation time is more than 5 hours longer than when whole wheat 15% sourdough bread is made.
   I think it is right to conduct the first fermentation time longer with this test.
   It is not yet fully understood when the sourdough is finished
2. Compared with the Commercial yeast country bread,
   There is moisture, there is a difference in texture
3. Sour and unique flavor compared to the Commercial yeast country bread

* Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)