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Sunday, 14 May 2017


This recipe is taken from
Adelinealy's Sourdough Baguettes

Sourdough Buns
A) 400g AP flour
     120g HP flour
     230g cold milk
     90g water
     40g sugar
     100g starter (100% hydration)

B) 1 tsp salt
     40g oil

1. mix A and knead for 15min
2. add salt & oil, continue for 30min until window pane texture
3. cold retard for 24 - 48 hours
4. thaw at RT for 30min, preshape & rest 15min
5. shape & cover loosely to proof until double
6. preheat oven 200'C for 15min
7. score bread, spray water & bake on middle rack
8. bake at:
    180'C for 10min, spray bun with water
    180'C for 5min, spray water again
     lower to 150'C 15min, done

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