PANDO recipe

PANDO

Rancho Dominguez, United States
完美的酸面团

混合物

88%
1%
11%
流体 其他
PANDO

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library

自2017以来

Working for Puratos and hearing the stories from the best intreged me

特性

Great volume, golden brown, heavy fish eyes, slight nutty flavor , crunchy , chewy , everytime !!!

味道

PANDO jar shot

配方

起始配料

  • 175g Starter
  • 875g Bread flour
  • 25g Wheat flour
  • 600g Water
  • 20g Salt
  • 60g Honey

喂养配料

  • 35g Starter
  • 70g Bread flour
  • 70g Water
1
35 Grams Starter " Pando" 70 Grams Bread Flour 70 Grams Water
35g Starter 70g Bread flour 70g Water

制作方法

1
Add flour , water and combine rest 1 hour Add Starter combine rest .25 Hours Add Salt powder combine Fold 2 hours on 30 minute intervals Rest .50 hours Pre Round rest 5 minutes Final Round Refrigerate 24 Hours Score 500 Degres 20 minutes covered Cast Iron Skillet 400 Degrees 10 Minutes uncovered 400 Degrees turn and final 10 minutes until Artisan golden
175g Starter 875g Bread flour 25g Wheat flour 600g Water 20g Salt 60g Honey

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library

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