Età
2Anni
Colore
Paese di origine Svizzera
Taste
& Flavour
Miscela
84%
16%
Liquido
Farina
Altro
Gwendolin
dal 2023
Baking Bread on the Schreckhornhütte for Mountaineers and giving them a tasty experience while getting the energy for scaling up one of the most challenging mountains of the alps: The Schreckhorn.
Caratteristiche
The characteristics of Gwendolin changed a lot on the hut. The results are a somewhat wild texture compared to the results in the city. But consistently wild. The results are even, nevertheless the baking and storing conditions change a lot. We bake in gas, electric and woodfire ovens. We use it for Bread and Croissants.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 50% Rye
- 45% Water
- 55% Wheat
- 60% Spelt
- 40% Glacier water
Ingredienti per il rinfresco
- 9% Rye
- 34% Spelt
- 17% Wholemeal wheat
- 40% Glacier water
1
I feed her on a daily basis. Feeding happens after I took a portion for making bread in the mornings. I feed her in the small kitchen we have up here with Rye flour once a week, wholemeal wheat flour twice a week and the rest with white spelt flour. The conditions are cold and windy since we are near to glaciers. The kitchen is the warmest place in the hut.
I use her for bread and croissants.
9% Rye
34% Spelt
17% Wholemeal wheat
40% Glacier water
Metodo di lavorazione
1
Gwendolin was raised in Basel, 261 metres altitude.
In Basel I raised and feeded her in the first two weeks with high alpine harvested Rye flour from controlled organical conditions.
50% Water
50% Rye
2
After the raising process I mostly feeded her with organical wheat flour (alternating white and wholemeal flour). I continued with a 50/50 hydratation on a daily basis.
Since I am travelling a lot, I had to leave her alone from time to time in the refrigerator. When I had to leave her for approx. one week I used a 40 percent hydratation.
Therefore I use a 55/45 ratio in the recipe below.
45% Water
55% Wheat
3
After 5 months I took her up to the Schreckhornhütte SAC deep in the Bernese Alps at 2530 metres where I introduced her to the height and the harsh conditions with spelt flour harvested in the Swiss alps and melted water directly from the glacier.
60% Spelt
40% Glacier water
Result
Bread and Croissants
Simple Bread for everyday use and energy:
Made with Spelt, Rye, Wholemeal Wheat.
And for heavily buttered croissants
