나이
16년
색
원산지 Greece
맛과 풍미
혼합물
42%
42%
16%
액체(리퀴드)
밀가루
기타
Haido
2008 이후
when i first experimet with sourdough and discover the flavor of the bread and the aroma in baking time i turned completely to sourdough.
특징
It has fine aroma and enough strength to rise the bread 100% in fermentation and another 50% oven spring. With long fermantation the outcome is a bread with full aroma, not sour, big and glossy air bubles in crumb and very crunchy crust.
맛과 풍미
레시피
시작하는 원료
- 40% Flour
- 48% Spring water
- 10% Durum wheat flour
- 2% Honey
- 20% Starter
먹이재료
1
100 flour 100 water and 40 mother dough. conserving in fridge and making 2 - 3 feedings per 12 hour before using. At last feeding using 20% durum and 80% bread flour and 2% honey in water ( 90% of all flour) abient temp.
작업방식
1
First mother made from durum wheat , wheat and rye flour with 100% filtered water. After 5 feeds turned to bread and durum flour. At last feed before using the starter adding a little of honey.
40% Flour
48% Spring water
10% Durum wheat flour
2% Honey
20% Starter
2
Result
focaccia
10% starter 100% flour (50% strong and 50% yellow from hard wheat bread flour) 2% salt 67% water and 3% ev olive oil.