Levain: 100g Kialla’s Organic White Unbleached Flour
Levain: 50g Kialla’s Organic Wholegrain Rye Flour
Levain: 150g water
Levain: 75g of Starter (see our Starter recipes if you don’t have a starter on the go)
200g Kialla’s Organic Wholegrain Rye Flour
350g Kialla’s Organic White Unbleached Flour
250g of the Levain
400g of Beer (we suggest Cooper’s Light Ale as it doesn’t contain additives or preservatives)
22g of Organic Honey
11g of salt
1/4 cup (or 8g) of sliced black olives
Mix all the Levain ingredients until well incorporated with a finished dough temperature of 21ºC.
Allow to ferment for 12 hours at room temperature (best temp is between 18ºC and 21ºC).
*To know when your dough is developed, use one or more of these methods as your criteria:
The dough is smooth: in the beginning, your dough will look like a messy lump but will gradually smooth out as you knead it. When it is smooth and slightly sticky to touch then it is developed.
The dough is clear: pull off a small ball of dough and stretch it between your fingers (as pictured above). Well-developed gluten will allow the dough to stretch into a thin film without breaking. If holes appear or the dough ‘breaks’ then you must keep kneading.
The dough holds its shape: when you lift the ball of dough off the bench, if it holds its shape, the gluten is tight and strong. If it sags down between your fingers, keep kneading.
**For final proof (before going in the oven) use the ‘finger’ test: poke the dough firmly with your finger. If the dough falls back it’s over-proofed, if it springs back it’s ready to put into the oven.