White sourdough with recycled bread

Masterclass
White sourdough with recycled bread

Dean Tilden from TAFEW NSW takes us through the process of how to make white sourdough with a difference – you’ll utilise stale bread too!

Dean TildenAbout Dean Tilden:

Dean Tilden, a 35-year baking veteran, began his bakery career at age 14 in at the Tenambit bakery in the Hunter region.
During those years he gained knowledge and expertise from various independent bakeries, supermarket chains and working for TAFE NSW.
He captained the Australian Baking Team to a third place finish at the 2015 Louis Lesaffre Cup in Jakarta. In 2018, he individually placed third in the world at the Masters de la Boulangerie in Paris.
Dean’s main objective is to provide baking apprentices with the same chances he has had by offering meaningful, quality education and competitive experiences through apprentice competitions.

White sourdough with recycled bread with Dean Tilden

WHAT YOU NEED

White sourdough with recycled bread

Ingredients Baker’s % Weight
Strong Flour 100.00 5.000
Salt 2.20 0.110
Levain (PH 3.9-4.1) 20.00 1.000
HE Malt Flour 0.30 0.015
Yeast (dry) (optional) 0.2 0.010
Water 10°c +/- 59.00 2.950

 

Soaker (12-24 hours prior)

Stale bread 20 1.000
water 30 1.500
Water temperature = 10°C.

WHAT TO DO

Mix

Intensive mix – FDT – 23°C. – 5 minutes first speed (incorporation). 6 -10 minutes second speed (depending on mixer type).

First fermentation

Option 1: 30-60 minutes. Fold and place into fridge overnight as bulk dough.

Option 2: 60 mins. Fold 60mins, scale 30mins, rest, shape, fridge overnight.

Scale

Optional weight/size

Recovery period

30 minutes

Final proof

Fridge overnight 6-10°c shaped – 12 – 14hours maximum

Baking

35-40 minutes at 230°C (+ steam). In the last 10 minutes pull the flue/ damper

T50%/F100%/B10%

FDT

23-25

Dough off

First fold (60 minutes)

Scale

Shape

Oven

 


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