Mischung

65%
35%
Flüssigkeit Mehl Weitere
Franske

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seit 2013

I wanted the taste from real baguette that is carved in my memory from my childhood. My (bread) journey started..

Charakteristische Eigenschaften

Hard to pin down, its tangy with a nice sourness finishing off with some butty sweetness

Geschmack und Aroma

Franske rising shot

Rezept

Zutaten für den Starter

  • 100g Rye flour
  • 100% Water
  • 80% Water

Zutaten für die Auffrischung

  • 80% Water
1
After a week in the fridge I take my starter out of the coldness (small jar). Take out about 65g to make a starter for my bread or pancakes With what's left in the jar I add 40g water and 50g flour. I'll re-feed after 8hrs. I do this twice and 'Franske' goes back in the fridge.
80% Water

Aufarbeitung

1
mix 100g water and 100g 100% rye flour. Let sit for 24hrs in warm controlled environment. I made a diy heat controlled proofing box out of a cheap cooler. For the first week I keep the temperature at 27°C
100g Rye flour
2
Repeat this process for a week. After 7 days I turn the temperature down to 22°C And feed 2x/day
100% Water
3
After a few months and a lot of test bakes the "starter" (Franske) is getting more and more stable. I now start feeding the starter 11,5/560 flour from "molens vanden bemt". Using 80% water
80% Water

Ergebnis

Pizza

I bake a lot of pizza in my wood fired oven (long fermentation dough/fridge) 3days
Franske Pizza second overview

Mini Baguette

Mini baguettes
Franske Mini Baguette first overview

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek