Of course I still love you recipe

Of course I still love you

Mavčiče, Slovénie

Mélange

50%
50%
Liquide Farine Autres
Of course I still love you

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Depuis 2020

the love for baking, the process of baking sourdough in every single way and the search for the roots of bread baking. Sourdough baking became a passion and a therapy for me. It makes me and my family happy with some great delicious bread!

Caractéristiques

She is very bubbly and happy. She is strong and loves to be fed with some delicious Manitoba Flour. She normally hates too cold and too warm...she loves the spring weather, this is when she easily help me get that amazing oven spring to life!

Goût et saveur

Of course I still love you top shot
Of course I still love you jar shot
Of course I still love you front shot
Of course I still love you rising shot

Recette

Ingrédients de base

  • 20g Whole Rye Flour
  • 20g Water

Ingrédients pour nourrir le levain

  • 30g Sourdough
  • 50g Manitoba
  • 40g Water
1
I take a part of my starter and to a discard jar. Make sure to leave about 30g of starter in your jar
30g Sourdough
2
Add to the starter in the jar the Flour. In my case I use Manitoba flour.
50g Manitoba
3
Add to the mixture the water and stir nicely. Make sure there are no chunks of dry flour.
40g Water
4
Make sure to repeat the process every 12 hours or every 8 hours if you will be preparing for baking.
5
If you want, when not baking feed it and return it to the fridge till the next feeding, this would be about 3 days after the prior feed.

Méthode de travail

1
My Starter was based on a Whole Rye and Water mixture and later was transformed into a Wheat Flour starter. So the process I started by mixing on day 1 Whole Rye flour and water on a 1:1 ratio.
20g Whole Rye Flour 20g Water
2
from day 2 up to day 4 I was feeding my starter once a day with a mixture between Whole Rye and Water
3
from day 4 up to day 7 I take part of my starter and ad to Whole Rye Flour and Water.

Result

Ciabatta

Ciabatta bread, the Italian Classic!
Of course I still love you Ciabatta  first overview
Of course I still love you Ciabatta  second overview
Of course I still love you Ciabatta  first slice
Of course I still love you Ciabatta  second slice

Focaccia

Another one we love, another Italian classic!
Of course I still love you Focaccia first overview
Of course I still love you Focaccia second overview
Of course I still love you Focaccia first slice
Of course I still love you Focaccia second slice

Manitoba / Spelt Flour Bread

My favourite recipe for Bread. :)
Of course I still love you Manitoba / Spelt Flour Bread first overview
Of course I still love you Manitoba / Spelt Flour Bread second overview
Of course I still love you Manitoba / Spelt Flour Bread first slice
Of course I still love you Manitoba / Spelt Flour Bread second slice

Pane Incamiciato

80% Manitoba 20% Semolina Flour 20% Starter 75% Water 2% Salt
Of course I still love you Pane Incamiciato first overview
Of course I still love you Pane Incamiciato second overview

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