SOURDOUGH BROWNIE ARTISAN BREAD🌾
NEXT baking duet bareng Nael with my starter Grow's🌾 97,5 % hydration.thank you chef Aston for recipe😋😋😋enakkk..bikin nagih😅
Chef Aston 👨🍳👉Due to high hydration ( wet dough ) please be aware your hands will get more messy🤣
Tips &Tricks : More Folds, cold fermentation , more prays😁..Chrispy crustnya👍 never skip honey..soft n chewy inside🥰🤗👍ada choco chip lumer ditambah rasa khas sourdough bread..pokoknya ummamies pemirsahh😋..diiris2 tau2 sebulet udah mau habis..sourdough terenak yg sy pernah coba buat👩🍳🌾anakku request bikin lagii😆😋mulai ketagihan artisan bread😆🌾👩🍳
Source: chef Kade Chandra
Recook : chef Aston @aston_adiwijaya, Icen@ icenguik
1 jam autolyse
+starter rest 15 mins
+salt rest 15 mins
S & F 2x interval 20 mins
Lamination rest 1 hour
Coil Fold interval 30 mins
Total Bulk 4,5 jam
Preshape
Final shape
Retard 12-16 jam
Preheat oven 250°C 1 hours
Bake 250°C 20 mins
Bake 230 °C 15-20 mins
SOURDOUGH BROWNIE ARTISAN BREAD🌾
NEXT baking duet bareng Nael with my starter Grow's🌾 97,5 % hydration.thank you chef Aston for recipe😋😋😋enakkk..bikin nagih😅
Chef Aston 👨🍳👉Due to high hydration ( wet dough ) please be aware your hands will get more messy🤣
Tips &Tricks : More Folds, cold fermentation , more prays😁..Chrispy crustnya👍 never skip honey..soft n chewy inside🥰🤗👍ada choco chip lumer ditambah rasa khas sourdough bread..pokoknya ummamies pemirsahh😋..diiris2 tau2 sebulet udah mau habis..sourdough terenak yg sy pernah coba buat👩🍳🌾anakku request bikin lagii😆😋mulai ketagihan artisan bread😆🌾👩🍳
Source: chef Kade Chandra
Recook : chef Aston @aston_adiwijaya, Icen@ icenguik
1 jam autolyse
+starter rest 15 mins
+salt rest 15 mins
S & F 2x interval 20 mins
Lamination rest 1 hour
Coil Fold interval 30 mins
Total Bulk 4,5 jam
Preshape
Final shape
Retard 12-16 jam
Preheat oven 250°C 1 hours
Bake 250°C 20 mins
Bake 230 °C 15-20 mins
Buka di AplikasiCara Membuat
- 1
Refresh 40 : 40 : 40 Starter 4-6 jam sebelumnya
- 2
AUTOLYSE..air+ starter+ madu👉mix,tambahkan terigu 👉scrap sampai tercampur rata👉tutup, resting 1 jam
- 3
Tambahkan garam + coklat paste (coklat bubuk + air)👉 hand mixing 10 menit sampai tercampur rata.
- 4
Tambahkan choco chips 👉scrap dr pinggir ketengah👉 resting 30 menit
- 5
SLAB & FOLD 2x interval 20 mins..TIPS utk handling Wet Dough high hidration..👉basahi tangan terlebih dahulu👍
- 6
LAMINATION 1x resting 1 jam
- 7
COIL FOLD 2X interval 30 mins
- 8
BULK FERMENTATION 4,5 JAM
- 9
SHAPPING WITH BANETTON... banetton kasih kain tabur rice flour, tabur tepung terigu di atas dough dan meja, balikkan wadah shg dough turun sendiri.. lalu preshape n final shape lalu balik..masukkan ke banetton👉tutup plastik.
- 10
RETARD rest 12 - 16 jam di kulkas (overnight cold proof)
- 11
BAKING..Keesokan harinya..PREHEAT OVEN 250°C
- 12
SCHORING..alasi banetton dng baking paper, balik lalu balur permukaan dng tepung lalu usap perlahan secara merata lalu Scoring.
- 13
Keluarkan pan dr oven taruh doughnya lalu tutup,masukkan lagi ke oven..set 20 menit 250 °C
- 14
Setelah 20 menit buka tutupnya bake lagi 15-20 menit suhu 200 °C
- 15
DONE..resting 30 menit baru di potong.
- 16
Pocan lagii..📷📷🥰never skip honey..lbh moist n chewy...ty for recipe chef Aston👨🍳
- 17
5 hours later...Nael welldone too👍👍👍😘...so proud for you Nael👨🍳..n happy bangett dia🎊✌😍😍 apalagi hasilnya enakkk bangetttt👍👍😋😋🌾🌾....best efford for hardwork son👍
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