The Monster recipe

The Monster

Ciudad de BUenos Aires, Argentina
COMPLETATO AL 100%

Miscela

67%
32%
1%
Liquido Farina Altro
The Monster

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dal 2018

Por los beneficios que trae al proceso y el sabor que aporta al producto final

Caratteristiche

Big fermentation power, Acid and grainy flavour

Sapore e aroma

The Monster top shot
The Monster jar shot
The Monster front shot
The Monster rising shot

Ricetta

Ingredienti di partenza

  • 50% Buckwheat flour
  • 50% All purpose flour
  • 2.33% Apple peels
  • 2.33% Pear peels
  • 50% Water

Ingredienti per il rinfresco

  • 100% All purpose flour
  • 100% Water
  • 100% Starter
1
Add equal parts of the ingredients and mix to smooth consistency
100% All purpose flour 100% Water 100% Starter

Metodo di lavorazione

1
Mix all the ingredients until there´´´ s no visible lumps. Ferment for 24 hs.
50% Buckwheat flour 50% All purpose flour 2.33% Apple peels 2.33% Pear peels 50% Water

Result

Batard

25% sourdough, 70% water. 2 hs autolysis, 4 hs bulk fermentation, 16hs on the fridge. 35 minutes bake time
The Monster Batard first overview
The Monster Batard second overview
The Monster Batard first slice

Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard

20% sourdough, 72% water. 2 hs autolysis, 4 hs bulk fermentation, 16hs on the fridge. 35 minutes bake time
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard first overview
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard second overview
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard first slice
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard second slice

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