Being a very wet dough the crumb is very moist.... almost ciabatta like,lovely porous holes in a soft and tangy crumb. Adding the salt in the last minute of mixing ensures a beautiful golden crunchy crust with an overall smell that is hard to resist....eat with hands....to get the best of it. It originated in a French bakery in 1984 and I think it shows in the unique flavour .

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

1 kg wholemeal flour,330 gms old levain,570 water

Aufarbeitung

Wholemeal based starter 77% to 1 kg,Strong white bakers flour - 12-14 % protein,pink Himalayan salt , water- 77%-1 kg flour,molded by hand and left in a couche to prove,baked on a sole deck oven with 2 distint cuts from a lame .

Ergebnis

French Levain

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