the chef recipe

the chef

Santa Maria Del Camí, Espanha
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Impressão

Idade

9anos
Cor

País de origem Espanha

Taste
& Flavour

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Líquido Farinha Outro
the chef

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2015

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

Características

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

Sabor

Receita

Ingredientes iniciais

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

Ingredientes para alimentar

  • 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

Método de trabalho

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

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library