Perfekter Sauerteig
Mischung
58%
42%
Flüssigkeit
Mehl
Weitere
Charlie
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We saw it as an opportunity to not only create a motherdough but to build a legacy of real bakers at Freson Bros. and try and hold to the traditions of real baking
Charakteristische Eigenschaften
Very soft internal crumb. We use a high amount of pre ferment so the crust is very chewy yet the crumb is extremely soft like white bread. slightly acidic with fruity tones, but very versatile for the masses. Our goal was to make a sourdough not like anything we had seen before so we went way up on the pre ferment for an extremely spongy dough and very powerful. We only use flour water and salt
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Flour
- 40% Liquid levain
- 100% Water
- 1.5% Salt
Zutaten für die Auffrischung
- 100% Wheat flour
- 40% Liquid levain
- 100% Water
1
Add wheat flour, water and levain and mix by hand until smooth.
100% Wheat flour
40% Liquid levain
100% Water
Aufarbeitung
1
(Autolyse)
Add all ingredients except salt
Mix for 1 minute until blended
Let sit for 1 hour
100% Flour
40% Liquid levain
100% Water
2
(Final Dough)
Add 1.5% salt to a small amount of water and mix.
mix until mostly developed.
Dough temperature: 77°F (25C).
Bulk Fermentation: 3 hours with one fold each hour.
Final shape, place in Banneton.
Place into cold fermentation room for 24 hours
1.5% Salt
Ergebnis
Sourdough Items
Items below
Bread / Buns
Pizza crust
Cinnamon buns
Hot cross buns
Donuts
pancakes and waffles
Beer
More
Various other items
Kommentare
Looking very nice Jay. Welcome to Charlie!
Thanks so much