Sourdoughbread

Prepare levain by combining 20 g starter, 40 g flour, 40 g water. About after 7-8 hours, our levain will be ready to use. When the levain doubled you can make autolyse by mixing flour and water . Mix 20 g rye flour, 60 g while wheat, 320 g bread flour with 290 g water . Cover, and keep somewhere at warm room temperature for 30 30 minutes add levain and knead for 2-3 minutes. After half an hour, add 8 g salt and knead for another 10 minutes. Put the dough into an oiled container then close its lid . Make three strech and folds in an hour interval. When the dough rose 50%, shape the dough. Put it in the fridge to let it ferment in the cold. The next day about 18 hours later the dough had risen almost twice. I preheat the cast iron pan at 250 degrees for half an hour. Score the dough and bake it for 25 minutes at 240 degrees. Ekmeğin yapılışı 20 gr çavdar unu 60 gr tam bugday unu 320 gr beyaz un 290 gr su 8 gr tuz 100 gr ön maya (20 gr eksi maya 40 gr beyaz un 40 gr su) Gece yatmadan önce on maya hazirlanir ve kavonoza konulur da sicakliginda birakilir. Sabah sekizde çavdar unu, tam bugday unu, beyaz un su ile karistirilir. Bir saat sonra on maya ve tuz eklenerek 10 dak yogurulur. Yogurulan hamur yaglanmis kaba aktarlir. Birer saat araliklarla toplam üç defa katlanir. Katlamalar bittikten bir saat sonra hamura sekil verilip dolaba kaldirthir. 18 saat sonra firin bos tencere ya da borcamla 250 derecede yarim saat Isitilir. Hamur dolaptan ikarilip jiletle kesi attir, vagli kagitla tencereye yerlestirilip firina konulur, 250°’de 25 dakika kapakli 200°’de 20 dakika kapaksiz pisirilir. Deneyenlere afiyet olsun. #sourdoughbread#bread#breadmaking#artisanbread#r ealbread#breadhomemade#eksimayaliekmek#eksimay a#breadscoring#sourdough#feedfeed#eattheworld#wil dyeast#Ibeautifulccuisines #realbread#wildyeast#surdegsbröd#f52grams #eksimaya #foodfluffer #foodartproject