Miscela
63%
36%
Liquido
Farina
Altro
Silenca
dal 2017
To create my own bread. My identity.
Caratteristiche
Soft sourdough, a little acid, with touches of fruit.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 500g Water
- 25g Apple skin
- 500g Water microorganisms
- 500g Durum wheat.
- 1000g Sourdoguh base
- 500g Water
- 500g Durum wheat
- 1000g Sourdough base
- 1000g Water
- 1000g Durum wheat
- 2000g Sourdough base
- 2000g Water
- 2000g Durum wheat
- 3000g Sourdough base
- 3000g Water
- 3000g Durum wheat
- 5000g Sourdough base
- 10000g Water
- 10000g Durum wheat
Ingredienti per il rinfresco
- 5000g Sourdough
- 15000g Water
- 15000g Durum wheat
1
Mix all the ingredients and ferment during 5 to 8 hours at 28ºC. Put it during 6 hours on the fridge before use.
5000g Sourdough
15000g Water
15000g Durum wheat
Metodo di lavorazione
1
Mix water with apple skin during 24 hours
500g Water
25g Apple skin
2
Mix water with apple skin microorganisms and durum wheat. Ferment during 24 hours at 30ºC.
500g Water microorganisms
500g Durum wheat.
3
Add durum wheat and water to sourdough base and mix. Ferment during 24hours at 30ºC.
1000g Sourdoguh base
500g Water
500g Durum wheat
4
Remove half of the sourdough base, add water and durum wheat. Ferment during 24 hours at 30ºC.
1000g Sourdough base
1000g Water
1000g Durum wheat
5
Remove part of the sourdough base, add water and durum wheat. Ferment during 24 hours at 30ºC.
2000g Sourdough base
2000g Water
2000g Durum wheat
6
Remove half of the sourdough base, add water and durum wheat. Ferment during 16 hours at 30ºC. Rest on the fridge at 10ºC.
3000g Sourdough base
3000g Water
3000g Durum wheat
7
Mix all the ingredients and ferment during 12 hours at 30ºC, rest on the fridge at 10ºC during a week.
5000g Sourdough base
10000g Water
10000g Durum wheat
Result
Damm Bread
Bread mixed with Estrella Damm beer, fermented during 18 hours in the fridge.
Commenti
I want to bring with all of you my durum wheat sourdough. Try to make a beer bread, or some special bread to make your sandwich.
Thanks for joining! Saludo...