The Creature (Mark II) recipe

The Creature (Mark II)

Frederiksberg C, Denmark

Age

3Years
Color

Country of origin Denmark

Taste
& Flavour

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Mixture

52%
47%
Liquid Flour Other
The Creature (Mark II)

Since 2016

I have baked with sourdough for years. This is my best sourdough to date. Flavour and leavening and ease of maintenance. This is the one to keep going ffor me.

Characteristics

The Creature (Mark II) is actually only the same as the old one by name. This one is much better as a sourdough, in terms of taste, easy maintenance and does not spoil and the build up of waste 8alcohol) is minimal over a 24 hr period. So it suits my lfestyle that it is not a demanding creature but effective in flavour and leavening. I let The Creature version 1 die because it was less sucessful.

Taste & flavour

The Creature (Mark II) top shot
The Creature (Mark II) jar shot
The Creature (Mark II) front shot
The Creature (Mark II) rising shot

Recipe

Starting ingredients

  • 30% Rye flour (stone ground, eco, great flavour in ferment)
  • 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works
  • 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001
  • 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Feeding ingredients

  • 30% Rye flour (stone ground, eco, great flavour in ferment)
  • 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works
  • 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001
  • 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl
1
Easy feeding method 1) Weekly, pre-mix a small "bucket" of my sourdough flours. 2) Daily: Use simple volume feed method. Equal volume (1 dl) each of a) “old” sourdough b) pre-mixed flours from “bucket” & c) tap or boiled water. This method cuts feeding to 1-2 minutes a day. NB I try to use “discarded” sourdough to flavor baking, so nothing is lost. I use quality, ecological flours
30% Rye flour (stone ground, eco, great flavour in ferment) 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Working method

1
I used the mix described under feeding process and started up this sour.dgh. using equal volume (1 dl) each of a) pre-mixed flours from “bucket” & b) tap or boiled water. Discarded and fed daily for about 14 days but started using it after about 10 days. As this is a good sourdough I have frozen dried flakes of it - dried on baking tray & bakng paper, overnight. So I can reconstitute it.
30% Rye flour (stone ground, eco, great flavour in ferment) 30% Ølandshvede (coarse stone ground, old nordic strain, low yield low protein exceptional flavour) - a good wheat replacement works 30% Manitoba wheat (eco,and 12-14% protein) or tipo 001 100ml Water (cold tap or cold boiled kettle). 0.8-1 dl

Result

Worlds easiest and most delicious dutch oven bread

No knead hgh flavour dutch oven baked bread. perfect every time. Approx 80pct hydration.
The Creature (Mark II) Worlds easiest and most delicious dutch oven bread first overview
The Creature (Mark II) Worlds easiest and most delicious dutch oven bread second overview
The Creature (Mark II) Worlds easiest and most delicious dutch oven bread first slice
The Creature (Mark II) Worlds easiest and most delicious dutch oven bread second slice

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