Carlo_Panadero's blog

Making a tradition sourdough sometimes can be painful to our arms, So I made a video to show you how to make a Sourdough using a stand mixer. Link Below

https://youtu.be/nNatD832kPU

Thank you and enjoy!

After about 1.5 years of sourdough baking I'm happy to share and announce that I had uploaded my 1st sourdough tutorial on Youtube.. Do check it out!!! Thank you and enjoy!! Link Below!

             https://youtu.be/U3dWrscmXfU           

Credits to: Trevor Jay Wilson

The importance of Dough temperature in Baking, DDT, FDT and more(learned from @maurizio theperfectloaf.com) Thank you! ? There’s a lot more to learn! 

DDT - 26°c Deg x 4 = 104-(24+19+26(25.5))= water temperature 

Flour - 24°c

Room temp - 19°c 

Starter - 25.5°c

Water - 35°c

Friction Factor - 0(if mixing by hand) 

24+19+26+35 = 104

After 5.5 hours of Bulk Fermentation - 26°c(25.9)deg Final Dough Temperature

Measured internal dough temperature about 3 times and it’s consistent so I stop measuring it.

Recipe:

315g Strong Bread Flour

5g Wholemeal Emmer Flour

30g Wholemeal Spelt Flour

265g Water

70g Starter

7g Salt

2 Hours Autolyse

5.5 Hours Fermentation with 4 stretch and folds

20 Hours proof/prove Cold Retard (4°c to 5°c)

It's been a long year of Sourdough Baking, Learned a lot and still learning. Baked my last Sourdough for the year... 2020. 10/90 Whole Wheat and Strong White flour.

• 315g Strong White Flour
• 35g Whole Wheat
• 280g Water
• 70g Starter
• 7g Salt

• 2 Hours Autolyse
• Added Starter and Salt mixed for 10 mins(Rubaud Method)
• Fermented for 7 hours or until it was almost doubled.[with 2 stretch and fold]
• Pre-Shaped - 30 Mins rest(not so tight)
• Final Shape
• 15 hours Cold Retard
• Baked on a baking steel 250c deg for 20 mins/200c deg for 25 mins.