9
Part A
500 grams
Part B Salt 15 grams Sourdough Starter (or Polish Starter) 150 grams Fresh Yeast 6 grams Additional Water (to be added later)95g Mix Part A ingredients until no dry flour remains, then refrigerate for autolyse for 60 minutes. After autolyse, add sourdough starter, salt, and yeast. A small amount of additional water may be added at this stage. Using a stand mixer at medium-low speed (speed 4 for model M6), mix until ingredients are evenly combined, then switch to medium-high speed. Continue mixing until the dough is smooth and can form a thick membrane. Add the remaining water in 2-3 batches. Each batch must be fully incorporated into the dough before adding the next. Use medium speed while the water is being absorbed, then switch to medium-high speed (speed 7) once the water is fully absorbed. Continue mixing until the dough reaches full gluten development. The dough should be able to form a stretchy, elastic membrane easily. Remove the dough and shape it. The dough temperature should be around 24°C. Place it in a container. Ferment at 25-26°C with approximately 75% humidity for 30-40 minutes. If the dough temperature is low after mixing, fermentation may take around 65 minutes. Once the dough reaches the proper state, seal the container tightly and refrigerate at 2-4°C for 12-16 hours. After refrigeration, remove the dough and let it warm up at 26°C for about 30 minutes.
After returning to room temperature, invert onto a fermentation cloth dusted with high-gluten flour. Gently shape the dough into a rectangle, being careful not to over-stretch. Divide into 9 equal portions by cutting. Weigh the portions, trim or add dough as needed to ensure even weight. Pre-shape the dough. Fold downward. Neaten the shape. Rest at 26°C for 20-30 minutes. Take one rested dough piece and gently pat to release gas. Perform a three-fold shaping: fold the upper and lower edges inward, then fold in half.
Pinch the opening tightly and slightly elongate the dough. Place it on the proofing cloth and proof at 26°C for approximately 30 minutes. Transfer the dough onto an appropriately sized piece of parchment paper and score it. Once the oven and steam function are preheated, move the proofed dough along with the parchment paper into the oven. Close the door and steam for 8 seconds. Set the oven (Haishi SP80) to top heat at 280°C and bottom heat at 250-260°C, and bake for about 15 minutes. Remove from the oven. Cool on a wire rack. ლ(´ڡ`ლ)
