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!
About 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
COMMENTS