Sourdough Bread天然酵母面包( 75% hydration)

                      Fun of making Sourdough Bread😘

👆 After kneading the dough, store in fridge for overnight fermentations.

👆 Took out from fridge on next day morning. Leave in room temperature for two hours.

 

 👆 Divide the dough and rest for 30 minutes.

Sourdough Bread天然酵母面包

材料:
Levain 高筋面粉液种酵头：200g
Bread Flour高筋面粉：450g
Cold water冰开水：310g
Instant Yeast速发酵母：3g
Salt盐：8g
Dried Cranberries & Walnuts蔓越莓果干和核桃：50g

 Method:

1.  Mix all ingredients and kneading

2.  After kneading the dough, store in fridge for overnight fermentations.

3. Took out from fridge on next day morning. Leave in room temperature for two hours.

4. Slightly punch and divide into two portions. Round it and rest for 30 minutes.

5. Preheating the oven at 240℃.

6. Shape the dough, sprinkle some flour on top and scoring pattern on dough. 

7. Bake at 240℃ for 30 minutes.

Recipe apdapted from : BrianCuisine

Happy Baking!