Silenca recipe

Silenca

Sils, España
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Edad

7Años
Color

Country of origin España

sabor
& aroma

Asia
Australia
Antártida
África
Europa
Norteamérica
Sudamerica

en el mundo

  • 2988 masas madre
  • 111 paises
  • 2491 ciudades

Mezcla

63%
36%
Líquida Harina Otros
Silenca

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desde 2017

To create my own bread. My identity.

Características

Soft sourdough, a little acid, with touches of fruit.

gusto

Silenca top shot
Silenca jar shot
Silenca front shot
Silenca rising shot

Receta

Ingredientes de partida

  • 500g Water
  • 25g Apple skin
  • 500g Water microorganisms
  • 500g Durum wheat.
  • 1000g Sourdoguh base
  • 500g Water
  • 500g Durum wheat
  • 1000g Sourdough base
  • 1000g Water
  • 1000g Durum wheat
  • 2000g Sourdough base
  • 2000g Water
  • 2000g Durum wheat
  • 3000g Sourdough base
  • 3000g Water
  • 3000g Durum wheat
  • 5000g Sourdough base
  • 10000g Water
  • 10000g Durum wheat

ingredientes de alimentación

  • 5000g Sourdough
  • 15000g Water
  • 15000g Durum wheat
1
Mix all the ingredients and ferment during 5 to 8 hours at 28ºC. Put it during 6 hours on the fridge before use.
5000g Sourdough 15000g Water 15000g Durum wheat

método de trabajo

1
Mix water with apple skin during 24 hours
500g Water 25g Apple skin
2
Mix water with apple skin microorganisms and durum wheat. Ferment during 24 hours at 30ºC.
500g Water microorganisms 500g Durum wheat.
3
Add durum wheat and water to sourdough base and mix. Ferment during 24hours at 30ºC.
1000g Sourdoguh base 500g Water 500g Durum wheat
4
Remove half of the sourdough base, add water and durum wheat. Ferment during 24 hours at 30ºC.
1000g Sourdough base 1000g Water 1000g Durum wheat
5
Remove part of the sourdough base, add water and durum wheat. Ferment during 24 hours at 30ºC.
2000g Sourdough base 2000g Water 2000g Durum wheat
6
Remove half of the sourdough base, add water and durum wheat. Ferment during 16 hours at 30ºC. Rest on the fridge at 10ºC.
3000g Sourdough base 3000g Water 3000g Durum wheat
7
Mix all the ingredients and ferment during 12 hours at 30ºC, rest on the fridge at 10ºC during a week.
5000g Sourdough base 10000g Water 10000g Durum wheat

Result

Damm Bread

Bread mixed with Estrella Damm beer, fermented during 18 hours in the fridge.
Silenca Damm Bread first overview

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Comentarios

Ricard Fernandez

I want to bring with all of you my durum wheat sourdough. Try to make a beer bread, or some special bread to make your sandwich.