Yaşı
17Yıllık
Rengi
Kaynak ülke Birleşik Arap Emirlikleri
Lezzet
ve Tat
Karışım
100%
Sıvı
Un
Diğer
Baker Kaleel's Sour Dough
2007 'dan beri
Özellikleri
A natural and versatile Sour Dough
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 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
Besleme malzemeleri
- 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
Çalışma yöntemi
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
Yorumlar
This sour dough was born out of my passion for baking good bread - " Bread is Life "