manna sourdough recipe

manna sourdough

Nijmegen, Netherlands

Miscela

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Liquido Farina Altro
manna sourdough

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Since 2014

I started an organic sourdough bakery.

Caratteristiche

Earthy, dough consistency, brown and full of CO2 wholes.

Sapore e aroma

manna sourdough top shot
manna sourdough jar shot
manna sourdough front shot
manna sourdough rising shot

Ricetta

Ingredienti di partenza

  • _none Wholemeal Wheat Flour

Ingredienti per il rinfresco

  • 70g 80 gram whole wheat flour
  • _none Wholemeal Wheat Flour
1
From starter till sourdough goes in one step (mostly during nighttime). I count how much sourdough I will need (about 1/3 of the flour). For one bread I need 150 gram sourdough, so I take about 80 gram whole wheat flout, 70 gram water and a bit - about a tablespoon - starter.
70g 80 gram whole wheat flour
2
Lately I work according to the Yohan Ferrant method, which is: use just 0,5 % sourdough; let the dough rest for 15-20 hours; than form it; let rest for another 60-120 minutes, than bake the bread.
_none Wholemeal Wheat Flour

Metodo di lavorazione

1
I made the starter from whole wheat flour and water, dough consistency. Stir day 2,3. Add some flour and water on day 4,5,6,7 a.s.o. till the starter smells fresh sour and till it has produced a lot of CO2 on the two former days.
_none Wholemeal Wheat Flour

Result

Noni Nawruzi or walnutbread

The breads here below are mullberry/walnut/sourdough breads, made with 0,5% sourdough, see on www.wiebaktmee.nl
manna sourdough Noni Nawruzi or walnutbread first overview
manna sourdough Noni Nawruzi or walnutbread second overview
manna sourdough Noni Nawruzi or walnutbread first slice
manna sourdough Noni Nawruzi or walnutbread second slice

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