Âge
7Ans
Couleur
Pays d'origine Colombie
Taste
& Flavour
Mélange
33%
55%
12%
Liquide
Farine
Autres
isabella
Depuis 2017
i'm a professional cook, when i first got to know and make sourdough i fell in love. the fact that we create an ecosystem just baffled me, since then i've started my bakery and is the best choice i've made. i love bread and everything around it, the impact it has and how healthy it can be.
Caractéristiques
very tangy flavour, also sweet and salty, moist crumb, hard crust, so good. it feels like eating a hug.
Goût et saveur
Recette
Ingrédients de base
- 60% Add water
- 20% Starter
- 100% Flour
- 2% Salt `
Ingrédients pour nourrir le levain
- 40% Water
- 20% Wholemeal Wheat Flour
- 80% Plain white flour
- 60% Flour mix
1
weigh water
40% Water
2
mix flours
20% Wholemeal Wheat Flour
80% Plain white flour
3
add flour to water
60% Flour mix
Méthode de travail
1
weigh water
60% Add water
2
add starter
20% Starter
3
add flour
100% Flour
4
mix until combined
5
after one hour, add salt
2% Salt `
6
rest for 2 hours
7
preshape, bench rest 30 min
8
final shape, add to molde
9
rise for 4 hours.
10
bake for 45 min, 15 min at 220 and 30 min at 160 celsius
Result
Dedito
Its a Costeño cheese ( colombian freash salty cheese) rectangle wrapped in a thin sourdough.
