Âge
9Ans
Couleur
Pays d'origine l'Espagne
Taste
& Flavour
Mélange
94%
5%
Liquide
Farine
Autres
the chef
Depuis 2015
I am professional baker and decided to open my own sourdough bakery after 40 years working for others
Caractéristiques
elastic to gooey consistency locally milled flour has consistency issues and therefore sourdough requires a little more attention in normally would with the feeding quantities (+/- a few %) we try to seek required consistency
Goût et saveur
Recette
Ingrédients de base
- 100% Wheat flour 11% protein 75% extraction
- 80% Water
- 10% Anstellgut
Ingrédients pour nourrir le levain
- 10% Wheat flour 11% protein 75% extraction
- 8% Water
1
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
10% Wheat flour 11% protein 75% extraction
8% Water
Méthode de travail
1
Mixing Sourdough with a temperature 30-32 *C.
Fermentation for 8 hours
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
Fermenting another 2 hours before mixing
100% Wheat flour 11% protein 75% extraction
80% Water
10% Anstellgut