Mélange

32%
50%
18%
Liquide Farine Autres
levi

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Depuis 2012

the bread bible book

Caractéristiques

great crisp crust, soft light texture

Goût et saveur

Recette

Ingrédients de base

  • 200g Water
  • 200g Wholemeal Wheat Flour
  • 100g Starter
  • 500g Flour
  • 500g Water
  • 1200g Starter
  • 1700g Undefined
  • 3000g Flour
  • 60g Salt

Ingrédients pour nourrir le levain

  • 200g Starter
  • 40g Wholemeal Wheat Flour
  • 200g Water
  • 200g Flour
1
bring the starter out at room temp for about 1-2hr mix and stand at room temp for 1-2hrs then stor in the fridge
200g Starter 40g Wholemeal Wheat Flour 200g Water 200g Flour

Méthode de travail

1
expand started, sit at room temp overnight 24hr
200g Water 200g Wholemeal Wheat Flour 100g Starter
2
next day feed starter again sit at room temp overnight 24hr
500g Flour 500g Water
3
next day make the dough, place starter, water and flour and knead for 8-10min rest for 20mins then add salt and knead a further 3mins, prove for 3hrs, fold every 45min-1hr
1200g Starter 1700g Undefined 3000g Flour 60g Salt
4
shape the dough and sit at room temp till prover about 3-4hrs then place in the fridge over night
5
next day pull the shaped dough out to room temp for about 1hr then slash and back 10min at 250 with steam 15min at 180 5min at 160 vent open

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque