Chubaka recipe

Chubaka

Mouscron, Belgium
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Age

12Years
Color

Country of origin Belgium

Taste
& Flavour

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Mixture

31%
45%
24%
Liquid Flour Other
Chubaka

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Since 2012

Characteristics

Lactic.....sweet taste...good result in liquid but also when I use it stif

Taste & flavour

Chubaka top shot

Recipe

Starting ingredients

  • 500g Rye flour t170
  • 650g Water 40°
  • 20g Honey
  • 1000g Flour t65
  • 150g Water
  • 1170g Chef
  • 1000g Flour t65
  • 500g Water
  • 1000g From step 2
  • 1000g Flour t65
  • 500g Undefined
  • 1000g From step 3
  • 2000g Flour t65
  • 1000g Water
  • 1000g From step 4

Feeding ingredients

  • 300g From step 5
  • 1kg Flour t65
  • 1kg Water
1
300 g starter 1kg flour 1kg water
300g From step 5 1kg Flour t65 1kg Water

Working method

1
Let 24h at 30°
500g Rye flour t170 650g Water 40° 20g Honey
2
First refresh then let stay 24h at 30°
1000g Flour t65 150g Water 1170g Chef
3
2nd refresh and let stay 24h at 30°
1000g Flour t65 500g Water 1000g From step 2
4
3d refresh and let stay 24h at 30°
1000g Flour t65 500g Undefined 1000g From step 3
5
"Levain de tout point"
2000g Flour t65 1000g Water 1000g From step 4
6
At this point You can use it but you have not so many acidity. You need to refresh it about 15 days with 300 gr starter for 1kg flour

Result

Chubaka first overview
Chubaka second overview
Chubaka first slice
Chubaka second slice

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