Mélange

83%
8%
8%
Liquide Farine Autres
MarisaGô

Préserver votre levain pour le futur

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Depuis 2016

Bread is part of all our meals in Argentina (probably due to the inmense Italian and Spanish immigrants). Here in Brazil bread quality has steadily been declining so I decided to try baking our own bread. Results at first were very bad, so I studied and after extensive practicing, hacve managed to bake a decent sourdough bread :)

Caractéristiques

Mildly acidic but not too pungent. On the stiff side (70% hydration). Beautiful for long fermentation doughs, with very good oven spring results.

Goût et saveur

Recette

Ingrédients de base

  • 50g Starter
  • 50g Superiore flour
  • 50g Water
  • 100% All from step 1
  • 100g Fazenda vargem flour
  • 55g Water

Ingrédients pour nourrir le levain

1
First build-up. Use 50g of starter Mix in 50g of Superiore White Flour from Le5Stagioni and 50g of water. First fermentation. Second build-up. All of above, plus 100g of Whole Wheat Flour from Fazenda Vargem and 55g of water.

Méthode de travail

1
The starter is on the stiff side, at 70% hydration. Mildly acidic, made in a two-step build-up with two flours: - Italian Superiore White Wheat Flour from Le5Stagioni and Brazilian Whole Wheat from Fazenda Vargem.
50g Starter 50g Superiore flour 50g Water
2
Second Build-Up step
100% All from step 1 100g Fazenda vargem flour 55g Water

Result

1849 San Francisco Style Sourdough

10% Whole Wheat 90% White Wheat 75% Hydration
MarisaGô 1849 San Francisco Style Sourdough first overview
MarisaGô 1849 San Francisco Style Sourdough second overview
MarisaGô 1849 San Francisco Style Sourdough first slice
MarisaGô 1849 San Francisco Style Sourdough second slice

Tourte de Meule

70% T80 Le Foricher 30% Superiore Le 5 Stagioni 80% Hydration
MarisaGô Tourte de Meule first overview
MarisaGô Tourte de Meule second overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

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