Fadougou ( Named after the Village where i am working) recipe

Fadougou ( Named after the Village where i am working)

Bamako, Mali
COMPLÉTÉ À 100%

Mélange

50%
50%
Liquide Farine Autres
Fadougou ( Named after the Village where i am working)

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Depuis 2018

As a Chef ,Always fascinated by the mystery of wild yeast. last year while I was watching some You Tube videos about sour dough bread making , I decided to make my own starter and I did it successfully , still a long way to go!!

Caractéristiques

To be honest I never used any other starter in my life, even this is my first experience of making my own from the scratch, and till today never had a problem. It seems like very active after every feeding . Takes lesser time to get active when I am using rye flour for feeding. I believe it gives a unique sourish woody flavor to my bake!!

Goût et saveur

Fadougou ( Named after the Village where i am working) top shot
Fadougou ( Named after the Village where i am working) jar shot
Fadougou ( Named after the Village where i am working) front shot
Fadougou ( Named after the Village where i am working) rising shot

Recette

Ingrédients de base

  • 1.Cup Hydration
  • 1.Cup Rye

Ingrédients pour nourrir le levain

  • 50g Hydration
  • 25g Starter
  • 50.g Flour
1
My normal feeding as follows- Stater 200 gm Water 400 gm Flour 400 gm. 6- 8 hours at 26 degrees.
50g Hydration
2
I use my Matured starter
25g Starter
3
sometimes use 50% whole wheat 50% white
50.g Flour

Méthode de travail

1
Fadougou is an Year old starter which I started from the scratch, using the tips available in the books.I started my culture with rye and Now I have whole wheat, and Type 405 (white) starters with me. All are bubbly and active with a pleasant wild smell .Feeding regularly and at least 4 days in a week I bake with my favorites . Always gives me the best results. Pictures are in my Instagram.
1.Cup Hydration
2
Rye with our husk.
1.Cup Rye

Result

Sourdough loaf, honey bread,Croissants,banana cake.

Flour-100%starter 40%Water 75%salt 2% 30minutes autolyse,12 hours bulk fermentation , 2 hours final prove, 225 bake
Fadougou ( Named after the Village where i am working) Sourdough loaf, honey bread,Croissants,banana cake. first overview
Fadougou ( Named after the Village where i am working) Sourdough loaf, honey bread,Croissants,banana cake. second overview
Fadougou ( Named after the Village where i am working) Sourdough loaf, honey bread,Croissants,banana cake. first slice
Fadougou ( Named after the Village where i am working) Sourdough loaf, honey bread,Croissants,banana cake. second slice

Ciabatta, Pannatone ,Fougasses.

90 % hydrated dough with little bit of olive oil
Fadougou ( Named after the Village where i am working) Ciabatta, Pannatone ,Fougasses. first overview
Fadougou ( Named after the Village where i am working) Ciabatta, Pannatone ,Fougasses. second overview
Fadougou ( Named after the Village where i am working) Ciabatta, Pannatone ,Fougasses. first slice
Fadougou ( Named after the Village where i am working) Ciabatta, Pannatone ,Fougasses. second slice

Pumpkin bread

70% hydration along with pumpkin puree Levine.
Fadougou ( Named after the Village where i am working) Pumpkin bread first overview
Fadougou ( Named after the Village where i am working) Pumpkin bread second overview
Fadougou ( Named after the Village where i am working) Pumpkin bread first slice
Fadougou ( Named after the Village where i am working) Pumpkin bread second slice

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Commentaires

Happy baking, spread the Quest for sour dough!!! :)