Content Stats & Analytics for @cremebruleebakes

Odessa
@cremebruleebakes

5,599 followers

Walnut & Longan Whole Wheat Sourdough (86% Hydration) Ingredients 200g (80%) King Arthur Bread flour 50g (20%) Whole wheat flour 40g egg white + 172g water (Total 86%) 50g (20%) starter 5g (2%) salt Inclusions Dried longan 40g Walnuts 30g Process * Bake walnuts at 160C for 10 mins. Soak longan in warm water for 30 mins. * Autolyze flours with water for 1.5 hours * Add starter, rest for 30 mins * Add salt, rest 30 mins * Stretch & fold, rest 30 mins * Laminate and add inclusions, rest 30 mins * 3 sets of CF, 30 mins apart, rest 2 hours after last CF * Shape and put into banetton. Rest for 15 mins. * Put into fridge overnight. Total bulk fermentation 6 hrs at 26-27C. CR for 12 hrs. Baked at 230C for 20 mins in my Challenger Pan with lid on, 215C for 23 mins with the lid off. Flour used: @kingarthurbaking Scored with @wiremonkeyshop Goose lame Gloves by @lanongloves (⭐️ Use my code Odessa15 to get 15% off) Banetton & bread mat by @rosehillsourdough #sourdoughoftheday #sourdough #sourdoughbread #levain #naturalyeast #sourdoughstarter #igbreadclub #sourdoughclub #naturallyleavened #instabread #thebakefeed #bakersofinstagram #breadbaking #breadporn #手作りパン #手作リ #烘焙 #天然酵母 #サワードウ #ルヴァン #ルヴァン种酵母 #サワードウブレッド