Mélange

28%
53%
19%
Liquide Farine Autres
Brenda

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Depuis 2011

I took a bowl of flour and water and walked under my apple trees mixing the batter. I left a piece of rhubarb (1inch) in the starter for about 5 days

Caractéristiques

Brenda's bread is crisp on the crust but lovely and chewy inside. She is tangy, but not too tangy but definitely moorish.

Goût et saveur

Brenda jar shot
Brenda front shot

Recette

Ingrédients de base

  • 20g Salt
  • 750g Flour
  • 250g Starter
  • 400ml Water

Ingrédients pour nourrir le levain

  • % Whole meal wheat flo
1
I refresh my starter every time I bake bread. After using the quantity of starter required I add cold kettle water and wholemeal flour until I have a thick batter consistency. I then put my starter back in the fridge.
% Whole meal wheat flo

Méthode de travail

1
Salt, for flavour
20g Salt
2
Strong white bread flour
750g Flour
3
Starter My starter is mixed with wholemeal flour and water
250g Starter
4
warm water
400ml Water
5
I mix all the ingredients and knead until smooth and then leave overnight (at room temperature) or for a minimum of 8 hours. I then tip out the dough, split it into two and then after knocking the air out I reshape into boules.
6
I leave the dough covered for a couple of hours before baking at 200 degrees C for 20 minutes then 180 degrees C for 20 minutes

Result

Bread

My regular every day bread
Brenda Bread first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque