Sourdough bread with Melaleuca Honey Recipe

Sourdough Bread with Melaleuca Honey Recipe

Water, at 23.8°C 181 grams
Fine sea salt 12 grams
2 tsp of Akaka Falls Farm Melaleuca Honey
All-purpose flour 424 grams
Instant yeast 0.5 gram
Liquid Levain 403 grams *
Put the flour and yeast in a mixer and mix until the yeast is evenly distributed, make a well in the middle and add the levain and water and mix on low speed for 3 minutes then add the honey. Sprinkle the salt over the top and mix on low speed until the salt melts then continue to mix on low for 20 minutes. Set a timer for 2 hours. Release the dough and turn it out onto a lightly floured board. Pat and fold and put in a bowl. Cover and set aside Take it out pat and fold again and cover with a plastic tub or a cardboard box and let proof for 3 hours, or until when the dough is delicately pressed with a finger, the impression remains. move the dough to the oven. Score with a square cut.
Transfer the bread to the baking stone. Quickly shut the oven door and bake for 30 minutes, or until the bread feels lighter than you’d expect for its size and the internal temperature is 93.3° to 98.8°C. Let cool completely.
*Start with preparing the Levain: All-purpose flour 250 grams Water, ideally at 23.8°C/250 grams combine the ingredients in a big enough container mix until combined cover the container and keep a small air breeze like a hole or if a lid keep it loose so the gas can escape. Put it over the refrigerator ideal temp is 23-25c overnight
FEEDING YOUR LEVAIN
All-purpose flour 1500 grams
Water, ideally at 23.8°C/1500 grams
Mix 250g water and 250g flour mix well and take 150g of the main levain mix (throw the rest) and mix them over the 500g new mixture, close the lid and put it in the same place. Repeat every 12 hours the same process (250g water + 250g flour + 150g old mix) and throw the rest, repeat for 6 times and the levain will be ready.

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