Idade
17anos
Cor
País de origem Emirados Árabes Unidos
Taste
& Flavour
Mistura
100%
Líquido
Farinha
Outro
Baker Kaleel's Sour Dough
desde 2007
Características
A natural and versatile Sour Dough
Sabor
Receita
Ingredientes iniciais
- 4000ml Water
- 2kg Raisins
- 4kg Wheat flour - t-55
- 4000ml Raisin water
- 8kg Wheat flour - t 55
- 4000ml Water
- 22kg Wheat flour - t-55
- 12000ml Water
Ingredientes para alimentar
- 60kg Weat flour - t 55
- 38000ml Water
- 36kg Prepared dough
- 1.36kg Salt
1
Mix the below flour and water (ingredients) in a spiral mixer for 8 minutes on slow speed and 2 minutes on fast and then add the salt and the prepared sourdough and mix for another 5 minutes on slow speed and refrigerate the mix at 4 Degree Celcius for 24 hours and Baker Kaleel's Sour Dough is ready for use.
60kg Weat flour - t 55
38000ml Water
36kg Prepared dough
1.36kg Salt
Método de trabalho
1
Soak the raisins in water and leave it at room temperature ( 24 Degree Celcius ) for 48 hours. After 48 hours, remove the raisins and the water in which the raisins were soaked is used as raisin water (ingredient) in the next step.
4000ml Water
2kg Raisins
2
Mix the below ingredients in a spiral mixer for 4 minutes on slow speed and 2 minutes on fast and leave the mix at room temperature ( 24 Degree Celcius ) for 24 hours.
4kg Wheat flour - t-55
4000ml Raisin water
3
Mix the below ingredients in a spiral mixer for 8 minutes on slow speed and 2 minutes on fast and then add the previous mix and mix for another 5 minutes on slow speed and leave the mix at room temperature (24 Degree Celcius ) for 24 hours.
8kg Wheat flour - t 55
4000ml Water
4
Mix the below ingredients in a spiral mixer for 8 minutes on slow speed and 2 minutes on fast and then add the previous mix and mix for another 5 minutes on slow speed and leave the mix at room temperature (24 Degree Celcius ) for 24 hours.
22kg Wheat flour - t-55
12000ml Water
Jeroen Bouckaert
Comentários
This sour dough was born out of my passion for baking good bread - " Bread is Life "