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Adam Levain

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С 2016

i like the flavor of sourdough compared to commercial bread. and i like to practice the skill.

Характеристики

When ripe, smelling like peaches / mango / haribo

Вкус и аромат

Adam Levain top shot
Adam Levain jar shot
Adam Levain front shot
Adam Levain rising shot

Рецептура

Ингредиенты для стартера

  • 100% Local milled bread flour
  • 100% Distilled water , 24c

Ингредиенты для обновления

  • 100% Starter
  • 25% Distilled water
  • 25% Locally milled flour
1
Feeding Ratio 4:1:1 Starter : Water: Flour maturation 3-4hrs refresh 5-6 times before mixing in dough
100% Starter 25% Distilled water 25% Locally milled flour

Метод работы

1
Distilled Water and locally milled bread flour 1:1 Mix and let mature at 24-25C for 24-48 hours
100% Local milled bread flour 100% Distilled water , 24c
2

Result

White Sourdough

Basic white loaf at 65% Hydration, manual mix / s/f, retard the proofing, cooked in cocotte.
Adam Levain White Sourdough first overview
Adam Levain White Sourdough second overview
Adam Levain White Sourdough first slice
Adam Levain White Sourdough second slice

Сохрани свою закваску для будущего поколения

добавьте свою закваску Исследуйте библиотеку