@asourstory: Purple Wheat Flakes Porridge Sourdough Porridge 37.5g purple wheat flakes (any flake/oats works) 112.5g water 7.5g pumpkin agarve syrup (or maple or molasses or any sweetener) Cook on low heat until thick. Cool down. Preferment 20g sourdough starter 40g water 40g wheat flour Mix the night before, use in the morning. Main Dough 200g wheat type 550 (like bread flour) 200g wheat type 812 (like T80 flour) 100g whole purple wheat (or any whole wheat) 150g porridge 400g water 100g preferment 10g salt Mix water and preferment, then add flour until combined. Rest 30min and mix in salt until fully combined. Add porridge and mix until fully combined and stable. Move to a bowl and do some folds to create tension. I did 6-7 every 30-60min. Pre shape, rest 30min and then final shape. Rest 30min and then stitch. I put this one in the fridge at the 9h mark. Find your time. Poke the dough, if it leaves a little dent for a moment and feels wobbly it‘s ready. Fridge for 18h. Baked in a preheated (around 260°C) cast iron pan, 20min at 260°C and 18min at 230°C. Cut into 20min past baking, best to wait 60min though as it‘s still baking while cooling down and cutting early will make it feel „raw“. 😇 #sourdough #realbread #tutorial #asmr #foryou #opencrumbmastery #Videoleap

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Wednesday 03 May 2023 18:04:59 GMT