Levain parfait
Âge
9Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
42%
57%
Liquide
Farine
Autres
Ambarabà
Depuis 2015
My husband and I decided that we wanted to eat REAL bread and leavened food, the ones that you can smell from far away, the kind of bread that our ancestors used to bake, the kind of bread that sings when you take it out of the oven and that you can store for weeks. It began at home, for our family, it turned into a life passion and it is becoming my job.
Caractéristiques
My sourdough is 3 years old and since I created it I use to grow plants on my balcony, especially lemons, geranium and aromatic plants. From spring to autumn I use to feed Ambarabà with open doors and windows so it grew with rosemary, basil, flower and fruity aromas and still today you can feel them when you taste it.
Goût et saveur
Recette
Ingrédients de base
- 100g Flour
- 75% Water
Ingrédients pour nourrir le levain
- 100g Starter
- 75% Water
- 100g Wheat flour
1
I take some of my sleeping starter, I add water and stir until it melts, then I add flour and mix until the dough is smooth. I let it ferment until it doubles its volume at 27°C.
100g Starter
75% Water
100g Wheat flour
Méthode de travail
1
Ambarabà was born 3 years ago, from water and wheat flour. The hydration I chose to keep is 75% so it isn't solid nor completely liquid. After his birth I mixed it with a Neapolitan starter and one from San Francisco, both fed with white wheat flour.
100g Flour
75% Water
Result
Bread
White bread, whole wheat bread, bread rolls, baguettes, some with high hydration, others with 60% of water.
Panettone
Sourdough panettone following the italian traditional recipe and the very long fermentation and leavening.
Brioche
A sweet way to start your morning: a soft hug of a sourdough brioche, perfect with chocolate, jam, nuts, honey or raisin
Focaccia
A long fermentation and high hydration together with the sourdough make this product soft and delicious
Pizza
Sourdough with 90% hydration, 24 hours leavening and fermenting, seasoned with tomato and oregano.
Colomba
It's a traditional Italian Easter dessert prepared with a double knead and enriched with eggs, butter and sugar.
Casatiello Napoletano
It's a traditional Easter dish from Napoli, the dough is enriched with pepper, cheese, salami, ham and eggs.
Fried Pizza
The traditional pizza fritta from Napoli filled with ricotta, pork meat, provola,pepper and basil and deep fried.
French croissant
Sourdough layered with french butter and filled with all the sweetness you can imagine.
Commentaires
Stupendo! Complimenti :)