@yourrecipes7: I bake my favorite sourdough bread once a week 300g. Bread flour 25g. Whole wheat flour 260g. Water 65g. Active starter 6g. Salt Porridge : 40g. Rolled oats 15g. Flaxseeds 10g. Black sesame seeds 20g. Unsalted butter 60g. Milk - fry rolled oats, flaxseeds & sesame seeds until cracking sound - Add butter & frying until fragrance - Off Heat - Soak in milk for 1 hr - Autolyse flour & water for 1 hr at room temp 24°c - Add starter (rest 15 mins) - Add salt (rest 30 mins) - 1 stretch & fold (30) - Lamination (spread oat porridge) (45) - 3 coil fold (60, 60, 90) - Shape & cold retard 10 hrs at 4°c - Preheat oven & Dutch oven at 250°c 1 hr - Bake in preheated Dutch oven at 250°c 20 mins (with lid) - 220°c 20 mins (without lid)

CHEF RECIPE

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Region: AU

Saturday 19 July 2025 04:56:19 GMT