Âge
15Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Stephen
Depuis 2009
Flavor
Caractéristiques
The flavor is unique, not sure if is the region, the rye or freshly milled grains, but its taste is incredible. I have a friend from Paris, that told me once that this is of the best breads she ever tried, and definitely the best she could find around that remind her of Paris.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
100% hydration of freshly milled rye flour, put back on refrigerator
Méthode de travail
1
100% hydration of whole rye flour (freshly milled) and 20% starter, let mature for 10-12 hours
2
20% whole wheat flour (freshly mill)
80% bread flour 12.7% protein
70% water
15% starter (from previous step)
Mix everything and do 20 min autolyse.
3
Add another 5% water and 2% salt.
Stretch and folds 4 every 30 min, bulk fermentation 3 hours.
Divide to 960 grs
Preshape to a ball, rest 20 min, shape to boule or batard, proof overnight in refrigerator on a banneton.
Bake with steam at 500 for 5 min then lower to 450 for extra 20 min.
Short steam again at 30 sec.