Âge
13Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
28%
53%
19%
Liquide
Farine
Autres
Brenda
Depuis 2011
I took a bowl of flour and water and walked under my apple trees mixing the batter. I left a piece of rhubarb (1inch) in the starter for about 5 days
Caractéristiques
Brenda's bread is crisp on the crust but lovely and chewy inside. She is tangy, but not too tangy but definitely moorish.
Goût et saveur
Recette
Ingrédients de base
- 20g Salt
- 750g Flour
- 250g Starter
- 400ml Water
Ingrédients pour nourrir le levain
- % Whole meal wheat flo
1
I refresh my starter every time I bake bread. After using the quantity of starter required I add cold kettle water and wholemeal flour until I have a thick batter consistency. I then put my starter back in the fridge.
% Whole meal wheat flo
Méthode de travail
1
Salt, for flavour
20g Salt
2
Strong white bread flour
750g Flour
3
Starter
My starter is mixed with wholemeal flour and water
250g Starter
4
warm water
400ml Water
5
I mix all the ingredients and knead until smooth and then leave overnight (at room temperature) or for a minimum of 8 hours.
I then tip out the dough, split it into two and then after knocking the air out I reshape into boules.
6
I leave the dough covered for a couple of hours before baking at 200 degrees C for 20 minutes then 180 degrees C for 20 minutes
Result
Bread
My regular every day bread
