Età
43Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
La chienne
dal 1981
Because we was told to
Caratteristiche
Dark golden soft crust ! Fine and large air pockets also well risen , with a fine sour taste
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Make pate with cold water and flour then add the same amount we took out !
Metodo di lavorazione
1
We use Wessex strong bread flour 2.35kg
2 large ladies of our starter
1.3kg warm water
100g salt
2
Knead for 30 minutes
And prove for 5 hours
3
Knock it back then shape it into 4 loaves and rest for 10
Minutes, then we fold and shape again into proving basckets. We then prove it again in the fridge for 12 hours !
4
In the morning take it out for an hour before baking , then bake 25 mins, 230 Celsius on combo steam @ 90%. After 25 mins we turn it down 180 hot air 70% moisture for 15 mins ! Done
Result
Bread loaf
Large white sourdough bread loaf