SOURDOUGH BREAD

Sourdough Starter: Flour + Water (Environment, Air, Time) 

Ratio =

Starter : Thick / Cair 
Water : Mineral / Filter / RO / Alkaline / Distilled 
Flour : What type of flour 

Recipe =

Sourdough : 
Mix Well all the ingredients. (Traditional way vs Machine way)
Stretch and fold (n times), lamination (n times), coil fold (n times), bulk fermentation 
Shaping into Benetton basket (1:1 | rice flour: bread flour)
Cold proofing 
Scoring sourdough 
Bake (open bake / dutch oven) 

Cooven mode: 
1st step BBQ 220°C 10mins ( (add water during the process) 
2nd step oven 170°C 20 mins