Âge
43Ans
Couleur
Pays d'origine France
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
French Levain
Depuis 1981
I am a baker and I've been making different sourdoughs for 25 years
Caractéristiques
Being a very wet dough the crumb is very moist.... almost ciabatta like,lovely porous holes in a soft and tangy crumb. Adding the salt in the last minute of mixing ensures a beautiful golden crunchy crust with an overall smell that is hard to resist....eat with hands....to get the best of it. It originated in a French bakery in 1984 and I think it shows in the unique flavour .
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
1 kg wholemeal flour,330 gms old levain,570 water
Méthode de travail
1
Wholemeal based starter 77% to 1 kg,Strong white bakers flour - 12-14 % protein,pink Himalayan salt , water- 77%-1 kg flour,molded by hand and left in a couche to prove,baked on a sole deck oven with 2 distint cuts from a lame .
Result
French Levain