naturally leavened, white Maltese bread.

Will Falzon, Method 100% naturally leavened Sourdough

Will F. Method 100% naturally leavened, white  Maltese bread.

Flour 100% ( Including flour from starter )

Starter 33% ( 100% hydration )

Water 67% ( Including water from starter)

Salt 1.6%

Sugar 2.5%

Butter 2.5%

Milk 1 TBS @ 600G total flour

The final dough was built with two additions of flour and water keeping the braum at near 100% Hydration. Then the addition of the remainder of flour and the other ingredients.The final dough was kneaded into a fairly smooth elastic ball, then fermented till nearly doubled with one stretch and fold after about two hours. the fermented dough was shaped and proofed till near double then baked at 475f for 30min.  total time from start to bake about 11hours.

100% Whole wheat sourdough Hamburger buns

Original formula by, Will F. 
100% Whole wheat sourdough Hamburger buns
Total Flour – 100% - 560G
Total Liquid - 64% - 360G
Mother:
100% Hydration Whole Wheat starter.  480G
(Flour Red W.W. – 240G, /Water 240G)
Finale Dough:
Flour White W.W.  – 320G
Whole Milk – 120G
Butter – 60G
Honey – 40G
1 egg – 54 G
Salt – 8 G
Procedure: 
1.    Combine the well fed mother with the rest of the Ingredients.
2.    Turn dough out onto a well-floured surface, kneed until a smooth elastic ball is formed.
3.    Set aside to rise in lightly oiled bowl, until doubled.
4.    Separate the dough into 12 equal sized balls allow to rest for 5 minutes.
5.     Shape into buns by pulling the dough tight.
6.    Set aside on a parchment lined baking sheet covered with plastic, for 20 minutes or until puffy.
7.    Gently flatten each bun slightly. Cover and set aside to proof for 30 minutes or until doubled.
8.    Brush buns with egg wash and sprinkle with sesame seeds. (Optional)
9.    Bake in a preheated 375 degree oven for 20 minute

Sour dough starter; how to, step by step.

How to make a sour dough starter. Step by step.

The pineapple juice method was borrowed from a post in the fresh loaf by Sourdoughlady.  My thanks, sourdoughlady! See her detailed step by step guide here.

Sour dough step by step guide

Slow-Moe 2.0 the saga continues. 

Well I am back in the bread baking saddle again! Slow-Moe 2.0 will be born today!

Day 1: - 2T whole wheat flour, 2T pure pineapple juice. This is the method I used some years ago, with great results.

  Bread making with natural leaven, is as much science as it is art. This is why, an organized lab / kitchen is so important. Have everything you need for a formula, at the ready!

Day 4: there has not been much activity since day one. I pushed on anyway. At noon, I discarded all but 32 grams of the starter. I add to this 32 grams of WW flour and 32 grams of water. I noticed that the starter no longer looked to be 100% hydration. I realized

that the remaining 32 grams of starter contained 16 grams of flour. I added an additional 16 grams of water. At 5P.M. I checked on Slow-Moe, to my delight, I see the first sign of life! Look for yourself. Smile.

Day four thoughts:

Patience is a virtue. 

My starter is at day five, Slow-Moe2 is looking active and smelling delish! However, still far from a stable strong starter. I needed to bake something, quick bread was just the ticket! One spur of the moment Irish soda. bread.

goodhousekeeping irish-soda-bread-recipe/

Photo #1 - Slow-Moe2 at day five after 40g/40g/40g feeding. Such a happy little guy! 

Photo #2 - Good housekeeping recipe, Irish Soda bread.

#Sourdough #NaturalLeaven #SourdoughStarterfromscrach

Welcome to my healthy cooking Blog

Welcome to my healthy cooking Blog. This is where I will be sharing my personal journey, creating meals that feed the soul, while enhancing health.