Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
95%
5%
Liquide
Farine
Autres
Ozzy
Depuis 2016
The challenge! And the promise of the best tasting bread ever!
Caractéristiques
Very active, very strong. Triples every 6 hours or so, requires frequent feeds at 1:2:2 throughout the day. Holds peak for about 30 minutes before falling. Firm at peak - which is when I like to use it as a levain. Smells sweet, mildly sour.
Goût et saveur
Recette
Ingrédients de base
- 275.5g Water
- 296.25g Bread flour
- 3.25g Dark rye flour
- 33g All purpose einkorn flour
- 7g Sea salt
Ingrédients pour nourrir le levain
- 10g Water
- 9g Bread flour
- 1g Dark rye flour
- 5g Starter
1
Morning, 7am: 1:2:2, keep for following 7 hours at 78-80degF
Afternoon, 2pm: 1:2:2, keep for following 7 hours at 78-80degF
Evening, 9pm: 1:5:5, keep for following 10 hours at 74degF
10g Water
9g Bread flour
1g Dark rye flour
5g Starter
Méthode de travail
1
Hand mix autolyse: 33g all-purp einkorn, 267g bread flour, & 243g water; Autolyse 3 hrs
Hand mix levain (10% rye): 65g; rest 45 min
Hand mix salt: 7g; rest 45 min
Lamination; rest 60 min
3 coil folds, separated by 60 min each
Total bulk 6 hrs, 74°F
Final shaped, xfer to banneton
30 min RT proof, then 12 hrs at 38°F
Baked 500degF preheated oven, 20 min +steam, 20 min at 450degF no steam
275.5g Water
296.25g Bread flour
3.25g Dark rye flour
33g All purpose einkorn flour
7g Sea salt
Result
Artisan breads
My expertise is with artisan breads (@Fullproofbaking on Instagram)... though I have made pizza crust, pancakes, waffles