Baracca's checco recipe

Baracca's checco

Leuven, Bélgica
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Edad

31Años
Color

Country of origin Bélgica

sabor
& aroma

Asia
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Antártida
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en el mundo

  • 3005 masas madre
  • 112 paises
  • 2502 ciudades

Mezcla

44%
56%
Líquida Harina Otros
Baracca's checco

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desde 1993

Pizza's

Características

We use our sourdough to create wood fire pizza's that have crunchy and soft corniccione and the most important pizza's that are easy to digest.

gusto

Receta

Ingredientes de partida

  • 80% Water
  • 100% Flour

ingredientes de alimentación

1

método de trabajo

1
This process thereunder is for the daily feeding of our baby. Take the sourdough and add luke warm water (+- 25°C)
80% Water
2
Whip slowly until the sour taste leaves (+- 10 minutes)
3
Add panettone flour "Petra 6384 (1/1) and beat until homogenized mass
100% Flour
4
Put sourdough cream in container and let it rest for 2 hours at 25°C
5
Take out the sourdough cream and cover it with cling film, make a few holes in it and store in the fridge (+-4 °C)
6

Result

Pizza's

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Comentarios

Maxime Malherbe

We are open for any suggestions to make our sourdough better.