Âge
6Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
30%
55%
15%
Liquide
Farine
Autres
The bairn
Depuis 2018
Been a baker for over 35 years and as the world keeps on changing bakery techniques change and people’s taste buds change and dietary habits and needs so I decided to stop buying store bought bread and now make it for friends and family
Caractéristiques
As it matures it gives you a great ear on you’re bread and I look forward to using it in all kinds of other loafs
Goût et saveur
Recette
Ingrédients de base
- 200g Flour
- 225g Wa
- 120g Starter
- 207g Flour
Ingrédients pour nourrir le levain
- 100% Flour
1
Add 100g of plain flour 100g of water
100% Flour
Méthode de travail
1
Add 200g of t55 baguette flour 225g of water120 g of fed starter
200g Flour
2
Add 225g water
225g Wa
3
Add 120g of starter
120g Starter
4
I put that on top of my fridge covered for 9.5 hours then add another 200g of t55 baguette flour and 7g of salt mix together and give it a little kneed sometimes I’ll put it straight into a banneton or back in the bowl and if in banneton put it in the fridge to prove until I have slept
207g Flour
Result
Foccacia
Kind of pizza bread
