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    Buckwheat With Honey and Beer Sourdough

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    ludmirska

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    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd

    Buckwheat With Honey and Beer Sourdough

    Uploaded by

    ludmirska
    0 views2 pages

    Copyright

    © © All Rights Reserved

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    XLSX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    0 views2 pages

    Buckwheat With Honey and Beer Sourdough

    Uploaded by

    ludmirska

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 2

    Buckwheat with honey and beer Sou

    Units 1
    Unit Weight 1.281 kg
    Total Dough Weight 1.281 kg
    Total prefermented flour 49.03%
    Total flour in formula 0.450 kg
    Tatal levain 0.460 kg
    Levain Buffer 0.000 kg
    Total hydration 87.0%

    Ingredients Total Formula Levain


    % Weight % Weight
    Total Flour 100% 0.450 kg Total Flour 100% 0.221 kg
    Whole wheat flour 50.00% 0.225 kg Whole wheat flour 50.0% 0.110 kg
    Dark rye 50.00% 0.225 kg Dark rye 50.0% 0.110 kg
    beer 15.33% 0.069 kg
    Water 86.89% 0.391 kg Water 104.0% 0.230 kg
    Salt 2.67% 0.012 kg
    Levain 2.22% 0.010 kg Levain 4.5% 0.010 kg
    Toasted sesame seeds 50.89% 0.229 kg
    cracked buckwheat 11.11% 0.050 kg
    honey or malt 15.55% 0.070 kg
    Total 284.67% 1.281 kg 208.5% 0.460 kg

    Process (Levain)
    Mix all ingredients until well incorporated with D.D.T. of 21°C / 70°F
    Allow to ferment 12 hours at room temperature (21°C / 70°F)

    Process (Final Dough)


    Mixing Hand Mix
    D.D.T. 78-80°F
    First fermentation 3:30 hours with 2 folds
    Divide 0.900 kg
    Resting time 40 to 45 minutes
    Final shape Boule or batard
    Final proof 12 – 18 hours cold proof
    Bake Bake with steam at the beginning for 20 minutes at 450-485°F, then vent for 20 minutes

    Notes
    Hydration may vary with the quality and moisture content of the flour.
    Time and temperature will vary from oven to oven and with the weight of the loaves.
    d beer Sourdough

    Final Mix
    % Weight 0.450 kg
    Total Flour % of final dough 0.230 kg
    Whole wheat flour 50.0% 0.115 kg
    Dark rye 50.0% 0.115 kg
    beer 30.0% 0.069 kg
    Water 70% 0.161 kg
    Salt 5.22% 0.012 kg
    Levain 200% 0.460 kg
    Toasted sesame seeds 99.57% 0.229 kg
    cracked buckwheat 21.74% 0.050 kg
    honey or malt 30.43% 0.070 kg
    556.96% 1.281 kg

    en vent for 20 minutes

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