This is the recipe that I have come up with to make our Red Fife Bread we have been selling in our Bakery.
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| filtered water | 3000 grams | 105.9 oz | 61.22% |
| red fife flour | 4900 grams | 172.97 oz | 100.00% |
| red fife sour starter | 1000 grams | 35.3 oz | 20.41% |
| fresh yeast | 60 grams | 2.12 oz | 1.22% |
| honey | 200 ml | 7 teaspoons | 4.08% |
| sea salt | 45 grams | 1.59 oz | 0.92% |
- Total Flour Weight:
- 4900 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
Method:
Using a hobart mixer:
Mix for 5 minutes on speed 1 * It is necessary to scrape down the bowl after the first couple of minutes.
Let rest for 10 minutes at room temperature
Mix for 5 minutes on speed 1
Let rest 1 hour before cutting.
Cut into whatever size and shape you prefer. Makes approximately (10) 850 g loaves. Notes Red Fife Starter recipe available here
Mix for 5 minutes on speed 1 * It is necessary to scrape down the bowl after the first couple of minutes.
Let rest for 10 minutes at room temperature
Mix for 5 minutes on speed 1
Let rest 1 hour before cutting.
Cut into whatever size and shape you prefer. Makes approximately (10) 850 g loaves. Notes Red Fife Starter recipe available here
. Once you have a well established starter for the recipe. I am confident that you can omit the yeast, and naturally leaven the dough.
Replies
use the metric measurements and move the decimal place over to keep the ratios correct for one loaf.
but why bother going through all the trouble of making a starter?