the chef recipe

the chef

Santa Maria Del Camí, Spagna

Miscela

94%
5%
Liquido Farina Altro
the chef

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dal 2015

I am professional baker and decided to open my own sourdough bakery after 40 years working for others

Caratteristiche

elastic to gooey consistency locally milled flour has consistency issues and therefore sourdough requires a little more attention in normally would with the feeding quantities (+/- a few %) we try to seek required consistency

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 100% Wheat flour 11% protein 75% extraction
  • 80% Water
  • 10% Anstellgut

Ingredienti per il rinfresco

  • 10% Wheat flour 11% protein 75% extraction
  • 8% Water
1
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
10% Wheat flour 11% protein 75% extraction 8% Water

Metodo di lavorazione

1
Mixing Sourdough with a temperature 30-32 *C. Fermentation for 8 hours Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C Fermenting another 2 hours before mixing
100% Wheat flour 11% protein 75% extraction 80% Water 10% Anstellgut

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca