the chef recipe

the chef

Santa Maria Del Camí, İspanya

Karışım

94%
5%
Sıvı Un Diğer
the chef

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2015 'dan beri

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

Özellikleri

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

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

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

Besleme malzemeleri

  • 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

Çalışma yöntemi

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

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Ekşi mayanızı ekleyin Kütüphaneyi keşfedin