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Sunday, 14 May 2017


328 Wild Yeast Bread

Recipe is from Cheryl Banaena

328 Wild Yeast Bread
300g bread flour
200g sourdough
200g water
2g wheat germ/wheat bran (optional)
8g salt (dissolved in 1 Tbsp water from above)

1. pour water into a mixing bowl, add starter
2. blend in flour & wheat germ with a plastic scraper
3. rest dough for 45min to 1 hour
4. now the dough should look smoother, gently rub in salt solution
5. transfer dough to a rectangle container to rest 45min
6. do 1st stretch & fold from 4 sides to tug in to the centre, rest 45min RT
7. repeat & let rest 45min @RT or fridge
8. remove from fridge & thaw for 30min
9. shape & leave to proof until 2.5X in size
10. heat up metal pot @250'C for at least 20min
11. put dough into pot, bake covered, for 25min
12. open cover, remove parchment & bake for another 15min @ 220'C
13. when done, bread should be brown & sound hollow when knocked


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