Смесь

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53%
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Boulenc

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С 2013

Missing good healthy bread.

Характеристики

It has wheat grown in Oaxacan fields, we believe it adds a particular flavor, although is a very week gluten wheat.

Вкус и аромат

Boulenc jar shot

Рецептура

Ингредиенты для стартера

  • 100% Flour
  • 92% Water

Ингредиенты для обновления

1
I' started the sourdough 4 years ago. At the bakery we have the Mother yeast and we re fresh it 4 times a day. We add white high protein flour and 10% of whole wheat harvested in the region, we add more flour than water due to the hot weather.

Метод работы

1
I' started the sourdough 4 years ago. At the bakery we have the Mother yeast and we re fresh it 4 times a day. We add white high protein flour and 10% of whole wheat harvested in the region, we add more flour than water due to the hot weather.
100% Flour
2
Adding water purified in the Oaxacan mountains and mixing it until its homogenized and letting it ferment for 4 hours before refreshing it or using it for different reasons, we use the youngest of the refreshing for danish pastries, the very last refreshing we do it in the evening and then we keep it for 40 minutes at room temp, afterwards we refrigerate it until the next morning (4 am) for bread.
92% Water

Result

Loafs

We do bread loafs with grains, plain, baguettes, and danish pastries, waffles, pizzas, etc.
Boulenc Loafs first overview
Boulenc Loafs second overview
Boulenc Loafs first slice

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