Baron recipe

Baron

İstanbul, Turquie
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Âge

8Ans
Couleur

Pays d'origine Turquie

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

50%
50%
Liquide Farine Autres
Baron

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Depuis 2016

For eating the "Real Bread".

Caractéristiques

Generally feeded with whole wheat ancestral grain flour from anatolian region. Preventive health service.

Goût et saveur

Baron top shot
Baron jar shot
Baron front shot
Baron rising shot

Recette

Ingrédients de base

  • 50% Flour
  • 50% Water

Ingrédients pour nourrir le levain

  • 40g Whole wheat flour
  • 40g Water
1
Kept at 100% hydration during baking schedule Kept at 75% hydration during retarding (in fridge)
40g Whole wheat flour 40g Water

Méthode de travail

1
In a glass jar, scoop 40g whole wheat flour.
50% Flour 50% Water
2
Pour 40g drinking water.
3
Mix vigorously until all bits of dry flour are incorporated
4
Fermentation usually takes 8-12 hours.
5
Discard part of the starter until you reach to 40g.

Result

Whole Wheat Bread

Whole wheat bread at 65% hydration
Baron Whole Wheat Bread first overview
Baron Whole Wheat Bread second overview
Baron Whole Wheat Bread first slice
Baron Whole Wheat Bread second slice

Basic Country Bread

Chad Robertson's famous "Tartine Bread"
Baron Basic Country Bread first overview
Baron Basic Country Bread second overview
Baron Basic Country Bread first slice
Baron Basic Country Bread second slice

Turkish Sourdough "Simit" (Sesame Bread Ring)

Traditional Turkish Simit
Baron Turkish Sourdough "Simit" (Sesame Bread Ring) first overview
Baron Turkish Sourdough "Simit" (Sesame Bread Ring) second overview
Baron Turkish Sourdough "Simit" (Sesame Bread Ring) first slice
Baron Turkish Sourdough "Simit" (Sesame Bread Ring) second slice

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