Bread is part of all our meals in Argentina (probably due to the inmense Italian and Spanish immigrants). Here in Brazil bread quality has steadily been declining so I decided to try baking our own bread. Results at first were very bad, so I studied and after extensive practicing, hacve managed to bake a decent sourdough bread :)

Caractéristiques

Mildly acidic but not too pungent. On the stiff side (70% hydration). Beautiful for long fermentation doughs, with very good oven spring results.

Viscocity

Goût et saveur

Recette

Ingrédients de base

50g Starter
50g Superiore flour
50g Water
100% All from step 1
100g Fazenda vargem flour
55g Water

Ingrédients pour nourrir le levain

First build-up. Use 50g of starter Mix in 50g of Superiore White Flour from Le5Stagioni and 50g of water. First fermentation. Second build-up. All of above, plus 100g of Whole Wheat Flour from Fazenda Vargem and 55g of water.

Méthode de travail

The starter is on the stiff side, at 70% hydration. Mildly acidic, made in a two-step build-up with two flours: - Italian Superiore White Wheat Flour from Le5Stagioni and Brazilian Whole Wheat from Fazenda Vargem.

50g Starter 50g Superiore flour 50g Water

Second Build-Up step

100% All from step 1 100g Fazenda vargem flour 55g Water