The starter needs to grow min. 18h in the fridge with a temperature of approx 15°C. He has doubled his size and need another 18h to lift the dough for baking. The result is a very fluffy, gentle tasting bread.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

25% Wheat rye flour
25% Wheat white flour
50% Water

Besleme malzemeleri

20% Starter
20% Wheat rye flour
20% Wheat white flour
40% Water

mix all together. We`re baking everyday bread and pizza, so i build as much as we need to do the dough and restart for the next day again.

20% Starter 20% Wheat rye flour 20% Wheat white flour 40% Water

Çalışma yöntemi

25% Wheat rye flour 25% Wheat white flour 50% Water

Result

white and rye bread

The dough had a long, cold fermentation. I use to bake in a professional oven.

Serini white and rye bread second overview

pure sourdough pizza and pittabread

Both same recipe, added olive oil

Serini pure sourdough pizza and pittabread second overview

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