Orange Marmalade Sourdough Bread(70% hydration)

Trying a new recipe, still need a room to improve...😉

Orange Marmalade Sourdough Bread(70% hydration)

Ingredients：

Levain   105g (47%)

Japanese bread flour  200g(89%)

All purpose flour 25g(11%)

Warm water   158g(70%)

Instant yeast  1g(optional)

Orange marmalade  30g(13%)

Salt   4g(2%)

Dried apricots (cut into strips)  50g(22%)

Method：

1.Mix all the ingredients except salt and dried apricots, rest 30mins.

2.Knead the dough for few mins, then add in salt and dried apricots and knead for few more mins until the dough is smooth and elastic.

3. Cover and rest for 1-2 hours.

4. Cold fermentation in fridge for 10-12hours.

5. 2 hours rest in room temperature.

6. 3 x Laminations

7. Panning the dough, 2nd proofing for 45mins-1 hr.

8. Preheat oven at 230C

9. Scoring and spray water on dough and bake for 15mins. Decreast to 200C and continue baking for 20 mins.

Note:

Maybe I should reduce the levain to 80g(36%) in this recipe.

材料 ：

酸种酵头 105g

日本高筋面粉 200g

中筋面粉 25g

温水 158g

速溶酵母 1g(可选择不放）

盐 4g

杏干（切成条）50g

方法：

1.混合所有成分(除了盐和杏干)，静置30分钟。

2.将面团揉几分钟，然后加入盐和杏干，再揉几分钟，直到面团光滑且有弹性。

3.盖好并休息1-2个小时。

4.在冰箱中冷藏发酵10-12小时。

5.隔天，在室温下静置2小时。

6. 3 x覆叠法

7.平移面团，第二次醒发45分钟-1小时。

8.将烤箱预热至230C

9.割面并在面团上喷水，烘烤15分钟。将烤箱降温至200°C，继续烘烤20分钟。

小注：

也许我应该在这个食谱中将levain减少到80g（36％）。