Età
11Anni
Colore
Paese di origine Russia
Taste
& Flavour
Miscela
47%
46%
6%
Liquido
Farina
Altro
Shmyak
dal 2013
Absolutely undigestible commerciasl bread in stores.
Caratteristiche
It's nice in aroma, not strong in acidity, in good balance between yeast and acidity. The sourdoug bread opens very good and the aroma is great, even if used only commercial allpurpuse flour. The starter does perfect work, after fermenting from 14 to 18 hours bread becomes like a newborn. It can be baked the same day, but ot would be two different loaves of bread.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Water
- 70% Braed flour
- 30% Wholegrain flour
- 15% Starter
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
I take bread flour, wholegrain flour, water, levain and mix it well. First I measure water, then add sourdough, mix it well, then add all flour and stir well. Then I leave it for 16-18 hours. After that I add it to the autolyse dough. The lefoovers go to the fridge.
100% Water
70% Braed flour
30% Wholegrain flour
15% Starter