Pioggia recipe

Pioggia

Solana Beach, Vereinigte Staaten

Alter

Weniger als 1 Jahr
Farbe

Ursprungsland Vereinigte Staaten

Geschmack
und Aroma

Mischung

42%
42%
16%
Flüssigkeit Mehl Weitere
Pioggia

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seit 2020

I don't like yeast breads and I run out of yeast at home.

Charakteristische Eigenschaften

I don't know what to say. Since I moved to California, I never found good bread. Now it feel like being in Italy thanks to great flavor of this bread.

Geschmack und Aroma

Pioggia front shot
Pioggia rising shot

Rezept

Zutaten für den Starter

  • 10g Starter
  • 25g Water ~80°f
  • 10g Whole grain dark rye flour
  • 15g All purpose flour

Zutaten für die Auffrischung

  • 10g Starter
  • 25g Water 80°f
  • 10g Whole grain dark rye flour
  • 15g All purpose flour
1
I usually keep 60g of starter ripe in the fridge. I take out 50g and use them for bread or other foods and leave 10g feeding my starter.
10g Starter
2
I add 25g of water at about 80°f and mix it with the 10g of starter to dissolve it.
25g Water 80°f
3
I add 10g of whole grain dark rye flour and 15g of all purpose flour and mix everything. Than I leave the starter at room temperature until it reaches its peak (until it doesn't grow anymore or when it just started to fall down).
10g Whole grain dark rye flour 15g All purpose flour

Aufarbeitung

1
Starter not used for baking. Usually just 10g because I keep a small amount, about 60g in total, to prevent throwing away excess.
10g Starter
2
Water to dissolve starter.
25g Water ~80°f
3
Dark rye flour because it has an high biological activity and maybe adds a sweet flavor (not 100% sure about this). All purpose as bulk component of the starter.
10g Whole grain dark rye flour 15g All purpose flour

Ergebnis

Bread

Pioggia Bread second overview

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