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converting an unsual recipe

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Kenneth

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converting an unsual recipe

On 26 Jul 2004 16:29:21 -0700, (Amit.B.) wrote:

>I've been baking this unsual recipe that I got from a chef I used to
>work with (I made 20 Kilos of dough everyday) and I've been working on
>converting it sourdough for the last week or so with some success:
>
>starter:
>2g yeast
>200g rye flour
>100g bread flour
>
>ferment for 12 hours.
>
>dough:
>700g bread flour
>35g Coarse salt!!
>100ml red wine
>300ml water
>12g suger (I didn't use suger in my sourdough convertion)
>
>ferment for 10-12 hours
>
>Baking: start at a 550F oven, put bread on baking stone.
> turn off oven for 21 min. then turn back on for 7-10 min on
>high heat
> then turn oven down to around 400F for 20 min
>This baking encorge oven spring, from my experiance it is not
>nesscery, regular baking works as well.
>
>To convert this recipe to sourdough I have a few question:
>3.5% salt of total flour is twice as much as one usually puts in a
>sourdough recipe, how will it affect the little critters?
>How will the red wine ?
>
>Thanks
> Amit

Hi Amit,

The very high salt rate may inhibit the growth of the culture, but...

Why not give it a try? Then, you can tell us of the results.

All the best,

--
Kenneth

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