Baracca's checco recipe

Baracca's checco

Leuven, Belgium
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Age

31Years
Color

Country of origin Belgium

Taste
& Flavour

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Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

44%
56%
Liquid Flour Other
Baracca's checco

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Since 1993

Pizza's

Characteristics

We use our sourdough to create wood fire pizza's that have crunchy and soft corniccione and the most important pizza's that are easy to digest.

Taste & flavour

Recipe

Starting ingredients

  • 80% Water
  • 100% Flour

Feeding ingredients

1

Working method

1
This process thereunder is for the daily feeding of our baby. Take the sourdough and add luke warm water (+- 25°C)
80% Water
2
Whip slowly until the sour taste leaves (+- 10 minutes)
3
Add panettone flour "Petra 6384 (1/1) and beat until homogenized mass
100% Flour
4
Put sourdough cream in container and let it rest for 2 hours at 25°C
5
Take out the sourdough cream and cover it with cling film, make a few holes in it and store in the fridge (+-4 °C)
6

Result

Pizza's

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Comments

Maxime Malherbe

We are open for any suggestions to make our sourdough better.