Età
7Anni
Colore
Paese di origine Francia
Taste
& Flavour
Miscela
91%
9%
Liquido
Farina
Altro
Kevin
dal 2017
After finishing baking school i wanted to experience sourdough better
Caratteristiche
It has a subtle acidity, not crazy active since i keep it in fridge.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 10g Honey
- 10g Apple juice
- 30g T80
- 15g Water
- 65g Leaven chef
- 65g Water
- 65g T80
- 195g Leaven chef
- 195g Water
- 195g T80
- 30g Leaven tout point
- 100g T65
- 100g Water
Ingredienti per il rinfresco
- 30g Starter
- 100g Water
- 100g T65
1
Water at 40 C
Mix well, leave out for 3 hours, store in fridge.
30g Starter
100g Water
100g T65
Metodo di lavorazione
1
Water at 50 C
Mix all and store at 35C for 24 hours
10g Honey
10g Apple juice
30g T80
15g Water
2
Leaven chef: 1st's day mix
Water at 40 C
Mix all and store at 30 C for 18 hours
65g Leaven chef
65g Water
65g T80
3
Leaven Chef:2nd day's mix
Water at 40C
Mix all and store at 28C for 18h
T80: stone ground flour
195g Leaven chef
195g Water
195g T80
4
Leaven tout point :3rd day's mix
Water at 40 C
Mix all store at 28C for 3 hours then store in fridge
T65 white flour tradition
30g Leaven tout point
100g T65
100g Water
Result
Bread
Country and white flour breads
Viennoiseries
Raisin rolls, croissants, chocolate rolls
