🔥
Limpa Bread
100 g starter
230 g bread flour
140 g rye flour
230 g buttermilk
10 g butter
14 g molasses
Zest of 1 orange
1g baking soda to ease the acid in buttermilk
2g anise seed toasted and ground
6 g salt
Warm the Aromatics. Simmer butter, molasses, orange zest together Let cool to 95 degrees.
Prep buttermilk mix buttermilk with baking soda.
In mixer combine buttermilk the cooled Aromatics and starter mix till combined. Add Anise salt rye flour. Mix till combined. Add bread flour knead on medium low till a smooth ball forms. Dough will be slightly tacky.
Bulk fermentation covered till dough is 50 to 60 percent risen.
Punch dough down shape on parchment paper into a oval 1.5 inches thick, cover loosely proof until dough passes poke test. Make slash to let steam out.
Bake 375 35-40 mins, temp 200.
I should have texted it but the crust is just dark not hard.
4
28 comments
Limpa Bread
powered by
skool.com/sourdough-improvement-skool-4529
#1 Sourdough group on Skool Discovery! Join to become a certified Sourdough Practitioner in 3 months with a clear roadmap to mastery and consistency.
Suggested communities
Powered by