Âge
71Ans
Couleur
Pays d'origine République tchèque
Taste
& Flavour
Mélange
53%
47%
Liquide
Farine
Autres
Semily 1953
Depuis 1953
The Bakery founder while quite young was encouraged by his mother and their family situation.
Caractéristiques
It is a stubborn and resilient dough with a deep acidic taste that lingers on the palate , brought in from the old bakery in Semily in 1953 and living ever since the same way it always used to.
Goût et saveur
Recette
Ingrédients de base
- 33% Sourdough
- 66% Rye flour
- 45% Water
- 29% Rye flour
- 25% Water
Ingrédients pour nourrir le levain
- 25% Water
- 25% Rye flour
1
The dough is mixed with water and dough
25% Water
25% Rye flour
Méthode de travail
1
Stabilization - fluor is added mixed with the dough and it is left to form Streusel over 1 day period
33% Sourdough
66% Rye flour
2
Catalysation - Cold water is added, the dough is mixed and left to ripen for 17 hours.
45% Water
3
Final fermentation - The dough is fed by water and four mixed and left to ripen for another 6 hours.
29% Rye flour
25% Water