Naturteig Strohgäu recipe

Naturteig Strohgäu

Korntal-Münchingen, Deutschland
100% VOLLSTÄNDIG

Mischung

97%
3%
Flüssigkeit Mehl Weitere
Naturteig Strohgäu

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2014

To give the Products more personal ID, and to make the Products better, more freshness, more wholsome, and more crispy.

Charakteristische Eigenschaften

He Smells like sour creme and the structur is soft and fluffy. But the Products don´t taste sour. He has a pH between 4.2 and 4.4. He taste very mild and to make wheat flour products is it optimal. We addition from 5 - 30 % depending on product.

Geschmack und Aroma

Naturteig Strohgäu top shot
Naturteig Strohgäu jar shot
Naturteig Strohgäu front shot
Naturteig Strohgäu rising shot

Rezept

Zutaten für den Starter

  • 4% Starter
  • 55% Water
  • 45% Weath fluor type 550

Zutaten für die Auffrischung

  • 250g Starter
  • 1200g Weath flour type 550
  • 1600g Water
  • 3300g Wheat flour type 550
  • 3700g Water
1
We give Starter, Flour and Water (38,0 °C) in the boil and mix it. We give the boil in the proofing room to Start the Fermentation we need a temperature from 28-30 °C for 12 - 16 hours.
250g Starter 1200g Weath flour type 550 1600g Water
2
The second Step we give flour and Water and the first Step in the boil and mix ist again. Than we take it in the proofing room and need a tempretur for 28-30 °C for 6 - 8 hours. When the Sourdough has on the surface bubbles, we give him with Water and flour in the Container and Start the controlled process in the Container.
3300g Wheat flour type 550 3700g Water

Aufarbeitung

1
We mix Water, Starter , and Flour in the Sourdough Container and the System heat the Fermentation up to 30,0 °C. We control constant the pH; and the temperature in the Container, if the pH goes under 4.4 pH we begin to cool down the System to 12,0 °C. The Fermentation is ready after 12-16 hours. The storage temperature ist 12,0 °C. The cooled Sourdough is handle 2 days We refresh it every day.
4% Starter 55% Water 45% Weath fluor type 550

Ergebnis

Ciabatta, Baguette, Brioche, Croissant, Fougasse, Puff pastry.

The crust structur is crispy. The pore structur is uneven and more open. It smell a bit sour. The taste is mild.
Naturteig Strohgäu Ciabatta, Baguette, Brioche, Croissant, Fougasse, Puff pastry. first overview
Naturteig Strohgäu Ciabatta, Baguette, Brioche, Croissant, Fougasse, Puff pastry. second overview
Naturteig Strohgäu Ciabatta, Baguette, Brioche, Croissant, Fougasse, Puff pastry. first slice
Naturteig Strohgäu Ciabatta, Baguette, Brioche, Croissant, Fougasse, Puff pastry. second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek