Levain parfait
Âge
8Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Stevie Jesus
Depuis 2017
I was baking yeasted bread and then broke my leg playing roller derby and had a lot more time on my hands! I bought a sourdough loaf from a sourdough bakery and started experimenting, now I'm hooked!
Caractéristiques
I use a Dutch oven and this seems to get a good oven spring, the crust is usually quite dense with a good crunch and the crumb has big air pockets and is quite moist, almost like a potato bread in texture.
Goût et saveur
Recette
Ingrédients de base
- 100g Strong white
- 100g Water
Ingrédients pour nourrir le levain
- 100g Strong white
- 100g Water
1
I tip off any hooch that's accumulated on the top, add the flour and water and give it a really good mix to add some air.
100g Strong white
100g Water
Méthode de travail
1
I've fed Stevie a variety of flours but the current and main one is Marriages very strong white bread flour.
100g Strong white
2
I use cold water from a boiled kettle.
100g Water
Result
Boule
An overnight prove in the fridge and using a Dutch oven have give spring. I like to experiment with slash patterns.
