COMPLETATO AL 100%

Miscela

100%
Liquido Farina Altro
Artaxerxes

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dal 2017

When I got a new job as pastry chef in restaurant BROEI, baking bread was part of the curriculum. My background is pastry but I always wanted to know the secrets to bread baking. Making bread always came on to me as something magical.. since I started I’m ever so more excited about the product, and I very much enjoy my stroll on this endless path of learning.

Caratteristiche

Vigorous, doubles in size within 5 hours Fruity tang Pretty strong and lively 100% hydration liquid starter

Sapore e aroma

Artaxerxes top shot
Artaxerxes jar shot
Artaxerxes rising shot

Ricetta

Ingredienti di partenza

  • 100% Water
  • 50% Wheat t65
  • 50% Whole-wheat

Ingredienti per il rinfresco

  • 100% Flour
1
I feed my sourdough culture as much as I take from it in a 2:2:1 ratio
100% Flour

Metodo di lavorazione

1
I use tap water, it is of very high quality in Utrecht.
100% Water
2
I use stone ground wheat flower from an artisan Miller in Limburg, called the ‘Commandeursmolen ‘
50% Wheat t65
3
I use part whole wheat for taste and lively fermentation
50% Whole-wheat

Result

Bread

1- spelt, einkorn, wheat 2- emmer, whole-wheat, wheat, whole grain 3/4- wheat, whole-wheat, rye
Artaxerxes Bread  first overview
Artaxerxes Bread  second overview
Artaxerxes Bread  first slice
Artaxerxes Bread  second slice

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