Sunday, October 5, 2014

Raspberry and white chocolate natural yeast bread

Success! My first wild yeast bread!

Making the sponge early in the morning at 8am:

After proofing in fridge for 7hrs. Folded in thirds and repeated :

After second proof for 3hrs at room temperature :

Into the oven :

How it looks once cooled down :

Texture improved by the next morning :

100g refreshed starter
100ml water
50ml water
10g sugar
25g veg oil (I prefer lesser than this)
5g salt
250g bread flour 

3/4 punnet of fresh raspberries
30g white chocolate

Mix wet ingredients, starter and flour. It will be sticky. Add raspberries and white chocolate chips and mix. Cover and let proof for 2-3 hrs at room temperature. Then cover and place into fridge for 7-10hrs. Remove from fridge and fold the dough into thirds, repeat thirds. Then shape and stretch sides of dough to form a ball to create surface tension. Then elongate it and place into a proofing basket and cover and proof for 2-3 hrs at room temperature. 

Preheat oven. 
Bake 220 degree Celsius for 15 min then lower temperature to 180 degree Celsius for 20 min till crust is golden brown. Let cool to room temperature before slicing. 

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