Yaşı
9Yıllık
Rengi
Kaynak ülke İspanya
Lezzet
ve Tat
Karışım
94%
5%
Sıvı
Un
Diğer
the chef
2015 'dan beri
I am professional baker and decided to open my own sourdough bakery after 40 years working for others
Özellikleri
elastic to gooey consistency locally milled flour has consistency issues and therefore sourdough requires a little more attention in normally would with the feeding quantities (+/- a few %) we try to seek required consistency
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 100% Wheat flour 11% protein 75% extraction
- 80% Water
- 10% Anstellgut
Besleme malzemeleri
- 10% Wheat flour 11% protein 75% extraction
- 8% Water
1
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
10% Wheat flour 11% protein 75% extraction
8% Water
Çalışma yöntemi
1
Mixing Sourdough with a temperature 30-32 *C.
Fermentation for 8 hours
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
Fermenting another 2 hours before mixing
100% Wheat flour 11% protein 75% extraction
80% Water
10% Anstellgut