Gluten Development. One of the abstract things for amateurs when it comes to making bread at home is the development of gluten. What is a developed gluten? I chose this complicated bread as a process in which it is best seen how the development of gluten evolves.
Formula:
325g Robin Hood All Purpose flour (13.2g protein content)
250g water + 80g water (later in process)
12g olive oil
7.5g salt
65g sourdough starter
(~ 104 total hydration)
Method:
mixing 250g water with 325g flour; autolyse 45mins; knead 4-5mins with starter; rest 30mins., knead when adding salted water in small steps 20mins. (if the dough need you can let it rest 5 mins between steps); 10 mins. rest; knead with olive oil, rest 45 mins; fold 1 - transfer to pyrex dish; rest 45 mins.; fold 2; rest 45 mins.; fold 3; rest 45 mins.; fold 4; rest 45 mins.; fold 5; rest 45 mins.; fold 6 (around 7h and half bulk fermentation at 22-23deg Celsius); two hours left; move into the fridge at 3-4 degrees Celsius for 15 hours; next day dividing; 2h final proofing; bake 10 min with steam at 250 deg. Celsius and 20 min without steam at 210 deg. Celsius.
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.
Ad links!
KitchenAid Professional https://amzn.to/38g9yAQ
Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7
Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/