La chienne  recipe

La chienne

Shelly, United Kingdom

Age

37Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Mixture

Unknown
Liquid Flour Other
La chienne

Since 1981

Because we was told to

Characteristics

Dark golden soft crust ! Fine and large air pockets also well risen , with a fine sour taste

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

1
Make pate with cold water and flour then add the same amount we took out !

Working method

1
We use Wessex strong bread flour 2.35kg 2 large ladies of our starter 1.3kg warm water 100g salt
2
Knead for 30 minutes And prove for 5 hours
3
Knock it back then shape it into 4 loaves and rest for 10 Minutes, then we fold and shape again into proving basckets. We then prove it again in the fridge for 12 hours !
4
In the morning take it out for an hour before baking , then bake 25 mins, 230 Celsius on combo steam @ 90%. After 25 mins we turn it down 180 hot air 70% moisture for 15 mins ! Done

Result

Bread loaf

Large white sourdough bread loaf
La chienne  Bread loaf  first overview

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