Alter
4Jahre
Farbe
Ursprungsland Spanien
Geschmack
und Aroma
Mischung
51%
2%
47%
Flüssigkeit
Mehl
Weitere
Rasin Mother
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I’ve always loved baking. My mother is a baker and I grew up in the bakery with her. I’m now working for Juanlu Fernandez a Michelin sure star chef with a long baking background and he gave me his recipe to try during quarantine.
Charakteristische Eigenschaften
It’s slightly acidic with a very balanced flavor profile. Very elastic.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 500g Rasin
- 500g Water
- 300g Rasin water
- 300g Rye flour
- 10g Honey
- 600g First paste
- 600g Hard flour
- 600g Warm water
- 1800g Second paste
- 3600g Strong flour
- 3600g Warm water
Zutaten für die Auffrischung
- 50g Water
- 50g Flour
1
Feed with equal parts water and flour. Let sit at room temperature a couple of hours before outing back in fridge.
50g Water
50g Flour
Aufarbeitung
1
First you soak raisins in water for five days in order to get sugar in the water for the starter.
500g Rasin
500g Water
2
After soaking for five days you make your first paste with
300g Rasin water
300g Rye flour
10g Honey
3
Now we have the first paste. Place in a bowl and cover. Let sit at room temperature for 48 hours
4
Now we make a second paste mixing our first paste, water and flour
600g First paste
600g Hard flour
600g Warm water
5
Mix and let sit 12 hours at room temperature.
6
For the last paste mix the second paste, flour and water. Let sit for two hours at room temperature and then keep covered in fridge.
1800g Second paste
3600g Strong flour
3600g Warm water
Ergebnis
Pizza
sweet, crunchy crust with fluffy interior
Bread
Big 1 kilo loaf. Soft, elastic, slightly acidic and sweet. Nice crunchy crust. Very moist crumb. Great for toast.
