Conchita recipe

Conchita

Boca del Rio, México
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Edad

13Años
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Country of origin México

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  • 3005 masas madre
  • 112 paises
  • 2502 ciudades

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Líquida Harina Otros
Conchita

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desde 2011

When i was at culinary school, my first subject was bread baking class, so the chef was always talking to us about how sourdough could improve our baking products, but we couldn't have much contact with this process, because our classes were too short of time and the chef focused on baking straight breads. That words and the love i developped for making bread, lead me to search about sourdoughs.

Características

Conchita isn't sour, because people over here doesn't like sour taste on breads, so i keep conchita too active so she can ferments too quickly and not produce acetic acid, also she born stiff/firm, because of type of ovens we have here i prefer to bake stiffer doughs than wet ones, and i think is cleaner too. She also has a fruity aroma which match very well with sweets breads.

gusto

Conchita top shot
Conchita rising shot

Receta

Ingredientes de partida

  • g Fruits (apple and pear)
  • g Fruit juice 200 grs and 400 grs flour

ingredientes de alimentación

  • % 100 % flour - 100 % firm sourdough - 50 % water
1
The way i feed my firm sourdough or levain dur is incorporating 100 % flour - 100 % firm sourdough - 50 % water, I feed her once a week, sometimes more often, it depends on my baking activities, so after she has feeded , i let it ferment at room temperature until double in size, and then i make bread or i feed it again, and inmediately put her on the fridge to control the fermentation activity.
% 100 % flour - 100 % firm sourdough - 50 % water

método de trabajo

1
Conchita is my firm sourdough. She started her life by letting ferment one apple and one pear with enough water, just to cover it, it took around 3 days to ferment ( like sidra making process). Once it was fully fermented, she starts her journey leavening breads...
g Fruits (apple and pear)
2
Once i had the fruits fermented, i removed the fruits pulp and weight the juice, mix all the juice with flour to form a firm dough and letting ferment until double in size.
g Fruit juice 200 grs and 400 grs flour

Result

Conchas ( mexican sweet buns)

Traditional sweet bread that you can find in any city of mexico country, but not totally sourdough, so here they are...
Conchita Conchas ( mexican sweet buns) first overview
Conchita Conchas ( mexican sweet buns) second overview
Conchita Conchas ( mexican sweet buns) first slice

Ciabattas with Firm Sourdough

This italian bread is amazing for me, because looks so simple and there's so much knowledge involve to make a good ones.
Conchita Ciabattas with Firm Sourdough first overview
Conchita Ciabattas with Firm Sourdough second overview
Conchita Ciabattas with Firm Sourdough first slice
Conchita Ciabattas with Firm Sourdough second slice

Whole wheat Bolillo Sourdough

Bolillo's most common salty bread you can find in any bakery of the country,but here's my version integral and sourdough
Conchita Whole wheat Bolillo Sourdough first overview
Conchita Whole wheat Bolillo Sourdough second overview
Conchita Whole wheat Bolillo Sourdough first slice

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