Âge
12Ans
Couleur
Pays d'origine Nouvelle-Zélande
Taste
& Flavour
Mélange
32%
50%
18%
Liquide
Farine
Autres
levi
Depuis 2012
the bread bible book
Caractéristiques
great crisp crust, soft light texture
Goût et saveur
Recette
Ingrédients de base
- 200g Water
- 200g Wholemeal Wheat Flour
- 100g Starter
- 500g Flour
- 500g Water
- 1200g Starter
- 1700g Undefined
- 3000g Flour
- 60g Salt
Ingrédients pour nourrir le levain
- 200g Starter
- 40g Wholemeal Wheat Flour
- 200g Water
- 200g Flour
1
bring the starter out at room temp for about 1-2hr
mix and stand at room temp for 1-2hrs then stor in the fridge
200g Starter
40g Wholemeal Wheat Flour
200g Water
200g Flour
Méthode de travail
1
expand started, sit at room temp overnight 24hr
200g Water
200g Wholemeal Wheat Flour
100g Starter
2
next day feed starter again sit at room temp overnight 24hr
500g Flour
500g Water
3
next day make the dough, place starter, water and flour and knead for 8-10min rest for 20mins then add salt and knead a further 3mins, prove for 3hrs, fold every 45min-1hr
1200g Starter
1700g Undefined
3000g Flour
60g Salt
4
shape the dough and sit at room temp till prover about 3-4hrs then place in the fridge over night
5
next day pull the shaped dough out to room temp for about 1hr then slash and back
10min at 250 with steam
15min at 180
5min at 160 vent open