Akhil Malhotra to Perfect Sourdough
2 hrs ·
Morning All,
I’ve pulled these suckers out of the oven this morning and thought I’d share the method and get some thoughts from all of you.
Normally I feed my starter the day I mix, but due to new constraints I had to feed it the afternoon before – so here we go.
5pm – feed starter (60% hydrated starter, 100% WW)
9am – Mix Dough, (100% white, 72% hydration, 20%starter, no salt yet)
9:30am – Add 2% salt
10:00 am – first fold
10:45 am – second cold
11:30 am – final fold
11:45 am – preshape
12:20 pm – final shape and retard
10 am next day – Bake at 230 for 20 with steam and 190 for 30 without steam
Bulk was done at roughly 28-29 degrees C (aiming for final dough temp of 26 degrees C)
Retarding was at anywhere between 3-5 degrees C
Any questions fire away
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