Miss Munkles recipe

Miss Munkles

Johannesburg, South Africa

혼합물

91%
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액체(리퀴드) 밀가루 기타
Miss Munkles

Preserve your sourdough for the future

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2015 이후

Health reasons. Looking for a healthier alternative to refined bread

특징

medium crumb. Peppery flavour. Struggles in the winter, she likes the heat.

맛과 풍미

레시피

시작하는 원료

  • 130g Champagne valley whole meal flour
  • 70g Filtered water
  • 60g Starter
  • 800g Bread flour
  • 100g Whole meal flour
  • 100g Typo "00"
  • 670g Water
  • 20g Salt

먹이재료

  • 130g Wholemeal flour
  • 70g Water
  • 60g Starter
1
My starter lives in the fridge at 3deg C. I only bake once a week
130g Wholemeal flour 70g Water 60g Starter

작업방식

1
I combine 130g of Champagne Valley Stone ground whole meal flour with +- 70g of filtered water. The wheat milled at Champagne Valley Stonemill is grown in the foothills of the Drakensberg by the Solms and Sclanders families.
130g Champagne valley whole meal flour 70g Filtered water
2
I then add 60g of my sourdough starter and combine.
60g Starter
3
Ferment till double in size
4
I then give the sourdough a bath in luke warm water to remove the excess acid, before feeding it again as described above. I feed it 3 more times before baking with it. In winter the feeds are once a day, in summer twice a day.
5
My bread recipe uses a combination of White bread flour, whole meal flour and Type "00" flour. All from Champagne Valley
800g Bread flour 100g Whole meal flour 100g Typo "00" 670g Water 20g Salt

Result

Bread

White bread
Miss Munkles Bread first overview
Miss Munkles Bread second overview
Miss Munkles Bread first slice
Miss Munkles Bread second slice

Preserve your sourdough for the future

Create your own Explore sourdough library