RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"

Name: RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"
Ingredients: 44% Water; 56% Sourdough starter; 60% Previous step; 40% Rye flour; 50% Previous step; 25% Rye flour; 25% Water; 36% Previous step; 41% Rye flour; 23% Water; 60% Last step; 40% Bread dough; 34% Previous step; 40% Rye flour; 26% Water

NOWA WIEŚ, Pologne

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Antoni Piskorek industry

Âge

86Ans

Couleur

Pays d'origine Pologne

Taste
& Flavour

dans le monde

2988 levains
111 pays
2491 villes

Mélange

18%

33%

49%

Liquide Farine Autres

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 1938

It is family owned business since 1938.

Caractéristiques

Piskorek Bakery's rye sourdough is constantly processed since 1938 in Nowa Wieś, Poland. It has a specific microflora contained of lactic acid bacteria (Lb. planatarum, Lb. brevis), wild yeast (S. cerevisiae) and acetic acid bacteria.

Viscocity

Goût et saveur

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" top shot

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" jar shot

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" front shot

Recette

Ingrédients de base

44% Water
56% Sourdough starter
60% Previous step
40% Rye flour
50% Previous step
25% Rye flour
25% Water
36% Previous step
41% Rye flour
23% Water
60% Last step
40% Bread dough

Ingrédients pour nourrir le levain

34% Previous step
40% Rye flour
26% Water

We refresh our sourdough with system: -from "kwas" to "kwas" (maxiumum 5 times)

34% Previous step 40% Rye flour 26% Water

Méthode de travail

First step is called "zaczątek". We use starter from the previous cycle and water

44% Water 56% Sourdough starter

AFTER 16 HOURS: The second step, "przedkwas" is made from the product of previous stage, and fed with rye flour.

60% Previous step 40% Rye flour

AFTER 9 HOURS: The next step is called "półkwas". We made it by add to "przedkwas" rye flour and water.

50% Previous step 25% Rye flour 25% Water

AFTER 6 HOURS: The next step is called "kwas". We add to "półkwas" water and flour. Temperature of "półkwas" - 26-28 d. Celsius.

36% Previous step 41% Rye flour 23% Water

AFTER 3 HOURS: The last step is called "Ciasto właściwe". The temperature of the phase "kwas" should be 28-30 d. Celsius. We add our "kwas" to the dough that we prepare bread from and use.

60% Last step 40% Bread dough