BRIDE OF THE MONSTER recipe

BRIDE OF THE MONSTER

Buenos Aires, Argentine
COMPLÉTÉ À 100%

Mélange

52%
18%
30%
Liquide Farine Autres
BRIDE OF THE MONSTER

Préserver votre levain pour le futur

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Depuis 2020

Flavor and texture of bread

Caractéristiques

.

Goût et saveur

BRIDE OF THE MONSTER top shot
BRIDE OF THE MONSTER jar shot
BRIDE OF THE MONSTER front shot
BRIDE OF THE MONSTER rising shot

Recette

Ingrédients de base

  • 50g Dried cranberries
  • 8g Banana chips
  • 20g Dried dates
  • 25g Dried pears
  • 17g Dried plums
  • 30g Dried peaches
  • 50g Gritted apple
  • 300g Non chlorinated water or wild yeast
  • 50g Whole-wheat flour
  • 50g Wheat flour
  • 90g Wild yeast water form step 1
  • 50g Sourdough starter day 1
  • 25g Whole-wheat flour
  • 25g Wheat flour
  • 40g Non chlorinated water

Ingrédients pour nourrir le levain

  • 16.5% Whole-wheat flour
  • 16.5% Wheat flour
  • 33% Bride of the monster starter
  • 33% Water
1
Mix all until is homogeneous
16.5% Whole-wheat flour 16.5% Wheat flour 33% Bride of the monster starter 33% Water

Méthode de travail

1
Prepare the Wild yeast water by chopping the fruits and soaking them in 300g water. Place in PET bottle with lid closed and keep in warm spot around 30 deg C. Every 12h shake over a period of 2 days Strain the bottle to get the water
50g Dried cranberries 8g Banana chips 20g Dried dates 25g Dried pears 17g Dried plums 30g Dried peaches 50g Gritted apple 300g Non chlorinated water or wild yeast
2
Day 1 50g whole-wheat Flour 50g wheat flour 90ml wild yeast water (25-30 degrees C) Mix Place in clean and sanitized jar Leave warm ambient temperature 20-30 deg 24 hours
50g Whole-wheat flour 50g Wheat flour 90g Wild yeast water form step 1
3
Day 2 to 6 Feed once a day 50g sourdough starter Day 1 & discard the rest 25g whole-wheat flour 25g wheat flour 40ml non chlorinated water (25-30 degrees C) Mix together and place in clean and sanitized jar Leave warm ambient temperature 20-27 deg for 24hours Repeat each 24h for 5 days
50g Sourdough starter day 1 25g Whole-wheat flour 25g Wheat flour 40g Non chlorinated water

Result

Batard

20% starter 65% water 25 h total fermentation (4 bulk (3 folds), 20 @6°C, 1 @room temp.) 30 minutes bake in a DO
BRIDE OF THE MONSTER Batard first overview
BRIDE OF THE MONSTER Batard second overview
BRIDE OF THE MONSTER Batard first slice
BRIDE OF THE MONSTER Batard second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque