Età
9Anni
Colore
Paese di origine Spagna
Taste
& Flavour
Miscela
94%
5%
Liquido
Farina
Altro
the chef
dal 2015
I am professional baker and decided to open my own sourdough bakery after 40 years working for others
Caratteristiche
elastic to gooey consistency locally milled flour has consistency issues and therefore sourdough requires a little more attention in normally would with the feeding quantities (+/- a few %) we try to seek required consistency
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Wheat flour 11% protein 75% extraction
- 80% Water
- 10% Anstellgut
Ingredienti per il rinfresco
- 10% Wheat flour 11% protein 75% extraction
- 8% Water
1
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
10% Wheat flour 11% protein 75% extraction
8% Water
Metodo di lavorazione
1
Mixing Sourdough with a temperature 30-32 *C.
Fermentation for 8 hours
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
Fermenting another 2 hours before mixing
100% Wheat flour 11% protein 75% extraction
80% Water
10% Anstellgut