Semolina Sourdough
I recently purchased Bamtet Strong flour and Porische T65 online. I always wanted to use flour different from mart white snow wheat, but I was just satisfied with mart flour because it seemed to be sold only in large quantities. A few days ago, I searched it by chance, and now there seem to be many shopping malls that sell various flour even in small amounts online. With pleasure, I paid for Bamtet, Porische and Semolina. And baked Semolina Sourdough twice posting today.With the recipe of the book Bread, the book changed the use of fermented species with 125% moisture to 100% sour species. The recipe with a total moisture content of 67% was made to 72% in the first attempt and 70% in the second. The first one was snaketet, and the second one was artificial wheat. There was a slight difference between the two flavors, the first one was sweet and savory, and the second one was less sweet than the first, but the taste was good. While you're making it, take a picture of the making process with your cell phone and upload the process.
3 serving
Within 999 minutes
초록바람N
Ingredients
  • Sower Bell
    95g
  • Strong flour
    69g
  • Flour
    168g
  • Water
    152~158g
  • Salt
    3g
  • Sesame
    14g
Cooking Steps
STEP 1/12
The sour species used was inflated with white snow wheat with a 100% moisture content.
STEP 2/12
After feeding at a ratio of 1:2.5:2.5, use it by doubling for about 9 hours
STEP 3/12
After dissolving the fermented species in room temperature water,
STEP 4/12
Add semolina and flour and mix well with a spatula.
If the water is 152g, it is 70% moisture, and if it is 158g, it is 72% moisture. Semolina enters and easily clumps together and the inside of the ball is cleaned quickly
STEP 5/12
The dough that was lumped together was autorized at room temperature for about 30 minutes.
STEP 6/12
After autorize, add salt and stir-fried sesame seeds and fold them lightly to form a lump
STEP 7/12
Total first fermentation of 3 hours and 30 minutes. The temperature was between 23 and 25 degrees.
STEP 8/12
One hour after starting the first fermentation, it was folded once.
STEP 9/12
Make it with batar and put it in half a can
STEP 10/12
The second one was fermented at low temperatures in the refrigerator for about 10 hours.
STEP 11/12
Sprinkle with the powder and add the coupe..
STEP 12/12
Put the dough on a preheated iron pan for about 30 minutes in a preheated oven at 250 degrees, put two pieces of ice, cover the preheated brass ball like the oven, bake it at 250 degrees for 15 minutes, peel it off, lower it to 200 degrees, and bake it for about 25 minutes
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