Età
17Anni
Colore
Paese di origine Canada
Taste
& Flavour
Miscela
56%
44%
Liquido
Farina
Altro
Sans nom
dal 2007
Flavor!
Caratteristiche
Wheaty, hints of hazelnuts, autumn dried fruits, cinnamon, allspice, cloves & persimmon.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% All purpose flour
- 125% Water
Ingredienti per il rinfresco
- 100% All purpose flour
- 125% Water
1
Calculate quantity. E.g. I need 5kg of ripe levain for bread production. 5000g/225 x 100= 2.222 (flour). 5000g/225x125=2.778water.Add water to "mother bucket" & mix to loosen previous mature levain. Add flour in handfuls & mix by hand to achieve a loose mixture similar to pancake batter. Ferment at room temperature for 90 minutes. Cover & refrigerate.
100% All purpose flour
125% Water
Metodo di lavorazione
1
Liquid levain composed of unbleached, untreated all purpose wheat flour and water.
100% All purpose flour
125% Water
Result
Croissant
AP flour 75%
Pastry flour 25%
Milk, Butter, Sugar, Salt, Malt, Instant yeast,.
Liquid levain.
Butter plaque
Commenti
Hello Edward Pimental !!