The Monster recipe

The Monster

Ciudad de BUenos Aires, Argentina
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Edad

5Años
Color

Country of origin Argentina

sabor
& aroma

Asia
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Europa
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Sudamerica

en el mundo

  • 2388 masas madre
  • 99 paises
  • 2007 ciudades

Mezcla

67%
32%
1%
Líquida Harina Otros
The Monster

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desde 2018

Por los beneficios que trae al proceso y el sabor que aporta al producto final

Características

Big fermentation power, Acid and grainy flavour

gusto

The Monster top shot
The Monster jar shot
The Monster front shot
The Monster rising shot

Receta

Ingredientes de partida

  • 50% Buckwheat flour
  • 50% All purpose flour
  • 2.33% Apple peels
  • 2.33% Pear peels
  • 50% Water

ingredientes de alimentación

  • 100% All purpose flour
  • 100% Water
  • 100% Starter
1
Add equal parts of the ingredients and mix to smooth consistency
100% All purpose flour 100% Water 100% Starter

método de trabajo

1
Mix all the ingredients until there´´´ s no visible lumps. Ferment for 24 hs.
50% Buckwheat flour 50% All purpose flour 2.33% Apple peels 2.33% Pear peels 50% Water

Result

Batard

25% sourdough, 70% water. 2 hs autolysis, 4 hs bulk fermentation, 16hs on the fridge. 35 minutes bake time
The Monster Batard first overview
The Monster Batard second overview
The Monster Batard first slice

Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard

20% sourdough, 72% water. 2 hs autolysis, 4 hs bulk fermentation, 16hs on the fridge. 35 minutes bake time
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard first overview
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard second overview
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard first slice
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard second slice

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