Apple Sourdough
Apple Sourdough from Slow Dough Book by Chris Young
Few ingredients were adjusted
40g Rye
80g Spelt
280g strong bread flour
70g Starter(100% Hydration)
320g Water
9g Salt
3g Ground Mixed Spice
3g Cinnamon Powder/Ginger/Nutmet(recipe calls for pumpkin spice)
180g Sliced(Cubes) Green Apple - Was baked @ 180°C for 15 minutes
-1 hour Autolyse
-Added starter and salt and mixed until gluten is developed..
-1 hour rest
-Mix spice and baked apple then add to dough and do coil folds or stretch and folds to add
-3x Coil folds/Stretch and folds with 30 to 45 minutes rest inverval
-6.5 hours bulk fermentation @ 22°C - 24°C deg room temp
-42 hours cold retard
Baked on baking steel (Oven is always fan on unfortunately for me) at 250°C for 20 minutes/200°C deg 25 minutes
Honey/Sugar may need to be added but over all happy with the flavour!!!
Comments
That looks and sounds delicious Carlo, I bet your kitchen smelled amazing during that bake.
Benny
yes it does! Didn’t last long.. thank you!
Looks very nice. I bet it tastes great.
Cheers,
Gavin
Thanks Gavin! Taste very good!
The crumb looks great! Must have smelt incredible too.
So, no water is added, just the apple?
Cheers,
Jon
Yes it does! Oops missed it.. it’s on 80% hydration
can I sub whole wheat bread flour for 1/2 of the bread flour? what adjustments?
and how much mixing with stand mixer when starter is added?
Thanks
yes you can, add another 3 to 5% on hydration then. for the mixing part it would be quick if you do an hour or 2 of autolyse roughly
3 minutes initial mix on low speed
rest for 30 minutes
3 to 5 minutes mix on medium speed and that should be enough.
Thank you!
can I sub whole wheat bread flour for 1/2 of the bread flour? what adjustments?
and how much mixing with stand mixer when starter is added?
Thanks