Blistered Crust Sourdough – New Video Series
I’ve promised to teach you how I make the blistery crust sourdough bread. It’s taking me a while because I am learning to use a new video editing software. Hopefully, I will improve as I roll out the next few videos, but here is the first one in the series:
Blistered Crust Sourdough Mixing – Part 1
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The formula is at the end of the video, but here it is again if you want to copy, paste and print from your document editor:
Potato Water Sourdough:
- 500 grams of chopped up potatoes boiled in approximately
- 1 kilogram of water (you will need 700 grams total for the dough)
Use:
- 600 grams of Potato water
- 300 grams active starter @ 100 % hydration
- 1100 grams of flour
Autolyse for two hours and then add:
- 100 grams of potato water
- 25 grams of salt
For the rest, follow the directions on the video series.
Please feel free to leave feedback and share the link to the youtube video on your facebook page: http://youtu.be/dbdIxrneL6E
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Our fun Face Book sourdough group is growing quite large and is very active, come join us there at: Perfect Sourdough
Other places you can find me or my books are: Discovering Sourdough Books and my Northwest Sourdough page on FB: Northwest Sourdough FB
And of course you can check out other videos on bread baking techniques on my Channel. If you subscribe, you will get a notice when the next video is uploaded.
Northwest Sourdough YouTube Channel
Sit tight, I’m working on video number 2 – Bulk Ferment, Autolyse and Folding. See you there and Happy Baking!
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