Gochujang Sourdough

Gochujang Sourdough

Dylan on GGB made small gochujang loaves so I thought I’d try it. My crumb is a little tight from over mixing but the result is AMAZING

I used the perfect loaf beginner recipe and added a cup of gochujang during the mixing of the levain after the autolyse. I added three heads of roasted garlic- one at each stretch and fold. I roasted the garlic in the morning after prepping my levain.

57g whole wheat flour
57g bread flour
114g water
57g ripe starter

Wait 4 hours
Autolyse
1,160g bread flour
171g whole wheat flour
77g rye flour
900g warm water

Wait an 1
Add levain
30g salt
116g gochujang

Mixxxxc
The gochujang made my hand hurt because it’s spicy and sticky I did up up putting it in the standing mixer for 5 minutes

Wait 30 minutes
Add clove of roasted garlic and fold

Wait 30 minutes
Add clove of roasted garlic and fold

Wait 30 minutes
Add clove of roasted garlic and fold

4 hours later
Doubled in size
Split into two loaves and reshape

Wait 35 minutes
Shape and place in batard baskets
Put in fridge

Next morning at 7 am roughly 11 hours later
Warm up pot at 500 degrees

And an hour later at 8 am score bread and put in covered pot. Turn down to 450 degrees

20 minutes- remove lid
23 minutes remove bread and cool
Put lid back on pot and heat back up for 15 minutes

Bake second loaf

😍