Curitiba 16 recipe

Curitiba 16

Curitiba, Brazil
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Age

8Years
Color

Country of origin Brazil

Taste
& Flavour

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Mixture

36%
46%
18%
Liquid Flour Other
Curitiba 16

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Since 2016

I had tasted many great sourdough breads from bakeries in Europe, and I wanted to make my own as there aren't many artisanal bakeries in my country.

Characteristics

This is my first and only starter (which is based on some starter a friend gave me), so I don't know what makes it special. I do know that it is very reliable; I never have any problems with alcohol smells.

Taste & flavour

Curitiba 16 jar shot

Recipe

Starting ingredients

  • 40g Water
  • 20g Starter
  • 40g White
  • 10g Whole wheat

Feeding ingredients

1
After mixing, I keep the starter in a warm place (around 20 C) for at least 6-8 hours, sometimes overnight. Then I bake, and my discard starter is put back in the fridge.

Working method

1
Existing starter is removed from fridge and allowed to come to room temperature which is around 20 C - that takes a couple of hours.. Water is heated to 32 C, then all ingredients are mixed.
40g Water 20g Starter 40g White 10g Whole wheat

Result

baguette

70% hydration, based on Samuel Fromartz recipe
Curitiba 16 baguette first overview

whole wheat sandwich loaf

100% whole wheat, baked in loaf tins, 100% hydration
Curitiba 16 whole wheat sandwich loaf second overview

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