March 11, 2014 - 1:34am
Miche, 100% organic T80 wheat flour
Miche, 100% organic T80 wheat flour. A little bit more of 70% of sourdough per kilo of flour. It all happened so fast. About 2 1/2 h bulk fermentation, about 1 3/4 final proof. All the process at room temperature.
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fine looking SD. So how was the sour compared to a normal 20% levain loaf?
If you have a well balanced sourdough you don't feel the sourness. I've done bread with 100% of sourdough per kilo of flour (one kilo of sourdough per one kilo of flour) and sourness was zero. The key aspect (for me) is feeding the levain with high quality flour and taste it to check the flavor and the aromas.
However, I am not clear on what you mean by "A little bit more of 70% of sourdough per kilo of flour." Would you please define percentages of levain, flour, water, and salt? Thanks so much!
Hi Jims. I mean 250 gr of sourdough (100% hydration, equal parts of flour and water), 350 gr of flour, 225 ml of water and about 8 gr of salt. All flour is T80 organic stoneground wheat flour.
Abel, Barcelona.
May I ask where did you get it? I've been trying to find a place to get it for ages now!
Do you mean organic T80 flour?
T80. from where?
Here in Europe it's not difficult to get. T80 is refered to the extraction of flour in the french classificacion. This is stoneground wheat flour, which is the best in terms of baking and health because it contains the bran of the own wheat grain, and when it is milled it contains all the essential oils of the grain. The only objection is that it gets rancid quicker than regular flour, so you got to use it fast.
If you cannot get T80 flour, you can make a combination of whole wheat and bread flour in a ratio 80-20, more or less.
I was sure you are in the US