Incredible wonderful Auvergne sourdough bread
Once you try it, you will never forget the taste of this bread.
The recipe was born thanks to the French baker Pierre Noury. Thank you so much for this bread.
Auvergne bread is wonderful. Crispy crust, airy perforated crumb, elegant sourness, aroma, taste. Bread is easy to make and you will never want to go to the store for bread again. Try it and GOOD LUCK!
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Ingredients:
Thick sourdough (dough):
30 g wheat starter
60 g wheat flour
5 g whole wheat flour
30 ml of water.
Dough:
125 g sourdough (sourdough),
450 g wheat flour,
50 g rye flour, 400 ml water,
10 g salt
400 ml water
👉Baking: in a preheated oven to 220-230℃ (428-444℉) 30 minutes
A starter in bread baking is a small amount of mature sourdough that serves to
removal of sourdough (dough).
A wheat starter is a starter that is fed with wheat flour.
A rye starter is a starter fed with rye flour.
A sourdough (dough) is a sourdough that has matured on the basis of a starter. For this starter
you need to mix with water and flour, cover and leave to ripen from a few to 8-12 hours or even more. The time depends on the temperature in the room where the sourdough (dough) will ripen, on the lifting force of the starter, on the presence of
drafts in the place where the sourdough (dough) ripens, from the recipe of bakery products, etc.
The warmer it is in the room where the sourdough (dough) ripens, the faster the sourdough will ripen, increase in volume and reach its highest rise.
Sourdough (dough) in accordance with the technology of baking is used as the initial composition for the preparation of the main dough, therefore, it must be prepared before being introduced into the main dough.
Sourdough (dough) for making dough should be used at the peak of maturation, maybe even a little earlier.
