Mélange

40%
45%
14%
Liquide Farine Autres
Hungry

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2016

Love the taste of sourdough and trying to help with gut health while eating bread.

Caractéristiques

Starts off slowly then suddenly goes crazy and doubles in size. Stays in whatever shape I leave it in.

Goût et saveur

Recette

Ingrédients de base

  • 100g Wholewheat
  • 100g Bakers
  • 25g Starter
  • 200g Water
  • 20% Levain
  • 70% Water
  • 90% Bakers flour
  • 10% Whole wheat flour
  • 20% Salt
  • 50g Water

Ingrédients pour nourrir le levain

  • 5g Starter
  • 50g Water
  • 50g Rye flour
1
Remove starter until 5g remains Add 50g rye flour Add 50g filtered water Mix vigorously for 30secs Cover lightly with lid
5g Starter 50g Water 50g Rye flour

Méthode de travail

1
create a levain with 25g starter, 100g whole wheat stoneground flour and 100g bread flour Leave for 10hours until it passes float test
100g Wholewheat 100g Bakers 25g Starter 200g Water
2
Pour water in mixing bowl and add levain. Mix well then add flours and surpluses for 1 hour
20% Levain 70% Water 90% Bakers flour 10% Whole wheat flour
3
Add salt and mix well
20% Salt 50g Water
4
Stretch and folds every 15 minutes Do it 4 times
5
Put in fridge for 48 hours then shape Bench rest 30 mins Final shape Fridge for 4 hours Bake at 240°C in Dutch oven

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque