I wanted the taste from real baguette that is carved in my memory from my childhood. My (bread) journey started..
Hard to pin down, its tangy with a nice sourness finishing off with some butty sweetness
Goût et saveur
Ingrédients de base
- 100g Rye flour
- 100% Water
- 80% Water
Ingrédients pour nourrir le levain
- 80% Water
After a week in the fridge I take my starter out of the coldness (small jar). Take out about 65g to make a starter for my bread or pancakes With what's left in the jar I add 40g water and 50g flour. I'll re-feed after 8hrs. I do this twice and 'Franske' goes back in the fridge.
Méthode de travail
mix 100g water and 100g 100% rye flour. Let sit for 24hrs in warm controlled environment. I made a diy heat controlled proofing box out of a cheap cooler. For the first week I keep the temperature at 27°C
100g Rye flour
Repeat this process for a week. After 7 days I turn the temperature down to 22°C And feed 2x/day
After a few months and a lot of test bakes the "starter" (Franske) is getting more and more stable. I now start feeding the starter 11,5/560 flour from "molens vanden bemt". Using 80% water
I bake a lot of pizza in my wood fired oven (long fermentation dough/fridge) 3days