Yaşı
4Yıllık
Rengi
Kaynak ülke Hollanda
Lezzet
ve Tat
Karışım
56%
44%
Sıvı
Un
Diğer
Katwijks Desem
2020 'dan beri
I wanted to bake bread with a sourdough wich was started in a special place with a long history; a lighthouse witch was build in 1605. My goal is to catch the unique flavors from the history of Katwijk aan Zee. And I wanted to bake the best sourdough bread from Katwijk aan zee
Özellikleri
My sourdough is very powerfull. its taste is very friendly .
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 50% Franse tarwebloem t65 1kg (emilie girardeau)
- 50% Water
- 100% Starter
- 50% Franse tarwebloem t65 1kg (emilie girardeau)
- 50% Water
- 100% Starter
- 50% Franse tarwebloem t65 1kg (emilie girardeau)
- 50% Water
- 100% Starter
- 50% Franse tarwebloem t65 1kg (emilie girardeau)
- 50% Water
- 100% Starter
- 50% Franse tarwebloem t65 1kg (emilie girardeau)
- 50% Water
Besleme malzemeleri
- 30% Starter
- 30% Flour t65
- 30% Water 45 gr.c
1
we refresh our sourdough every day by adding t65 flour and warm water. After 3,5 hours of ripening ist cooled back to 10 gr.C
30% Starter
30% Flour t65
30% Water 45 gr.c
Çalışma yöntemi
1
In the more than 400 year old Lighthouse(1605 ac.) in Katwijk aan Zee I made my sourdough starter. In this historic place I hoped to catch the unique wild yeast from the micro athmosphere. I started on august 17 2020 and only used Franse Tarwebloem T65 1kg (Emilie Girardeau) and water.
50% Franse tarwebloem t65 1kg (emilie girardeau)
50% Water
2
Every day, for five days, I refreshed the starter adding 50 gram clean, warm, water and 50 gram Franse Tarwebloem T65 1kg (Emilie Girardeau) to 10o gram starter. Day two the temperature in the lighthouse was 24 gr.C due to the nice warm wetter. The starter had caugth some wild yeast
100% Starter
50% Franse tarwebloem t65 1kg (emilie girardeau)
50% Water
3
The third day there was a big storm and because of that the temperature fel to 20 gr.C and there was som draft in the lighthouse. We moved the starter to a lower floor in the lighthouse where it was warmer(22 gr.C) and less draft. The starter is becomming active, there is some bubbeling.
100% Starter
50% Franse tarwebloem t65 1kg (emilie girardeau)
50% Water
4
The fourth day the starter is becomming more active. the temperature in the lighthouse is 23 gr.C.
100% Starter
50% Franse tarwebloem t65 1kg (emilie girardeau)
50% Water
5
The fifth day the starter is becomming very active. The temperature in the lighthouse is 23 gr.C. I couldn't throw starter away so I toke a bigger bowl and doubled the amount of starter.
100% Starter
50% Franse tarwebloem t65 1kg (emilie girardeau)
50% Water
6
the sixth day the starter was ready and we removerd it from the lighthouse to our bakery.
Result
Katwijks desem lichtmeerzaden
Licht meerzaden desembrood met Katwijks Desem. De desem in combinatie met de geroosterde zadenmix geeft een unieke smaak
Yorumlar
“Kunnen wij ‘De Smaak van Katwijk’ vangen in een desem en hiermee een brood bakken?”
Om de Smaak van Katwijk te vinden en te vangen ging Den Dulk naar een unieke plaats: De Vuurbaak! Het is een meer dan 400 jaar oude vuurtoren die één is met Katwijks omgeving en atmosfeer en sinds 1605 de geschiedenis getrotseerd heeft. Door de sluiting vanwege de corona pandemie heeft de unieke micro-atmosfeer van 4 eeuwen oud de kans gekregen om in alle rust in balans te komen zonder verstoord te worden door bewegingen van bezoekers. En deze micro-atmosfeer is gevangen in een eigen Katwijks Desem!
Onze dank gaat uit naar het Katwijks Museum omdat wij toegang hebben gekregen tot de Vuurtoren en daarmee de ontwikkeling van het Katwijks desem mede hebben mogelijk gemaakt.
mooi!