Levain parfait
Âge
10Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
39%
44%
16%
Liquide
Farine
Autres
October White Sourdough
Depuis 2014
My wife and I love baking and we decided to experiment with sourdough in order to obtain bread (and pastry) with more complex flavour profiles.
Caractéristiques
The idea behind this sourdough was having a leaven with a balanced mildly acidic flavour which could be used both in bread and in sweet preparations. The acidic note can be accentuated by fermenting bread for longer stretches of time, but in usual conditions it does not overpower the contribution of flours and other ingredients (seeds, nuts, ...) to the bread's flavor profile.
Goût et saveur
Recette
Ingrédients de base
- 100g Water
- 100g Flour
- 0.5Cup Persimmon juice
- 100g Starter
- 100g Flour
- 50g Water
- 50g Starter
- 200g Flour
- 200g Water
Ingrédients pour nourrir le levain
- 200g Water
- 200g Strong white flour
- 2tbsp Starter
1
Add the starter to a bowl where you poured water at room temperature (or cooler in hot summer days) and stir until completely dissolved. Add the flour and stir to obtain a thick batter consistence. Cover with cling film and let ferment overnight on the kitchen counter.
200g Water
200g Strong white flour
2tbsp Starter
Méthode de travail
1
To get the fermentation started mix equal amounts of flour and water and add the juice of a persimmon (about half a cup) you let for some days draining in a sieve over your kitchen counter (yes, it will smell horribly acidic!). Cover the bowl with a tea towel or cheese cloth and leave at room temperature for a couple of days until you see small bubbles appear.
100g Water
100g Flour
0.5Cup Persimmon juice
2
For the following 15 days feed your starter at least every second day by taking half of what you have, adding the same weight in flour and half the weight in water. In this second phase the starter will get to a firm biga-like consistency. Keep in a bowl covered with a tea towel. I performed the procedure in Italian mid-October (around 20°C inside).
100g Starter
100g Flour
50g Water
3
Dissolve the starter in water and incorporate the flour. This step will bring you back to a poolish-like texture which is the one your starter will keep from now on. Cover your bowl with cling film and let ferment overnight (reduce time in very warm periods). Use 200g for baking, put the rest in a jar and keep in the fridge up to 1 week. Repeat this step before each baking session.
50g Starter
200g Flour
200g Water
Result
Everyday Bread
We use our sourdough to bake our everyday bread with white flour, spelt flour and occasional additions.
Everyday Loaf
We use our sourdough to bake our everyday bread with white flour, spelt flour and occasional additions.