Galway Bay Sourdough

Name: Galway Bay Sourdough
Ingredients: 600g Organic raisins; 1500g Water; 500g Rye t-175; 600g Raisin water; 10g Malt; 1100g T-55 wheat flour; 1100g Water; 1100g Chef starter; 3300g T-55 wheat flour; 3300g Water; 3300g Levain from above; 9900g T-55 flour; 9900g Water; 9900g Levain from above; 4000g Wheat flour; 4000g Water; 2000g Liquid levain from above; 4000g T-55 wheat flour; 4000g Water; 2000g Liquid levain

Galway, Ireland

지도에 표시

프린트

완벽한 사워도우

James Griffin

나이

36년

색

원산지 Ireland

맛과 풍미

사워도우 세계에서

3005 sourdoughs
112 countries
2502 cities

혼합물

84%

15%

액체(리퀴드) 밀가루 기타

Galway Bay Sourdough

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1988 이후

Working in the USA in the early 1980's I was introduced to the wonders of Sourdough baking.

특징

Sour- similar to San Francisco sour with a sharp but pleasant aftertaste, The sour is quite old and has taken up the microbial activity uinique to the bakery its self. The bread made from the sour has a light open crumb and crispy crust.

점도

맛과 풍미

레시피

시작하는 원료

600g Organic raisins
1500g Water
500g Rye t-175
600g Raisin water
10g Malt
1100g T-55 wheat flour
1100g Water
1100g Chef starter
3300g T-55 wheat flour
3300g Water
3300g Levain from above
9900g T-55 flour
9900g Water
9900g Levain from above
4000g Wheat flour
4000g Water
2000g Liquid levain from above

먹이재료

4000g T-55 wheat flour
4000g Water
2000g Liquid levain

Liquid Levain 2000g Water@ 27C 4000g Tradition T -55 Flour 4000g 19C FOR 12 HOURS See all the steps above

4000g T-55 wheat flour 4000g Water 2000g Liquid levain

작업방식

The original sour was made using organic raisins, which were fermented in water. The raisin water was used to make a dough with organic rye flour. The rye sour was fed with wheat flour and water and remains today in liquid form in an Electrolux Fermento levain machine where it is fed daily. This liquid levain sour dough is over 28 years old The process is outlined below in detail.

600g Organic raisins 1500g Water

Warm water @ 36C 1500g Organic Californian Raisins 600g Combine, cover and leave to ferment in a warm place 3 -4 days The Chef: Rye T-170 500g Raisin Water @ 30-35C -600g Malt 10 g Leave to ferment for 24 hrs

500g Rye t-175 600g Raisin water 10g Malt

First Levain: Tradition T-55 Flour 1100g Water@ 35C -1100g The chef from above 1100g Mix together, cover with plastic and leave to ferment 27-@35C for 12 hours.

1100g T-55 wheat flour 1100g Water 1100g Chef starter

Second Levain: Tradition T-55 Flour 3300g Water@ 33C -3300g The first Levain from above 3300g Pour the water into the levain processor, add the first levain 3-4 minutes, add the flour mixing until smooth consistency. Leave to ferment @ 27C for 12 hours.

3300g T-55 wheat flour 3300g Water 3300g Levain from above

Final Levain: Second Levain: Tradition T-55 Flour 9900g Water@ 33C -9900g The chef from above 9900g Pour the water into the levain processor, add the first levain 3-4 minutes, add the flour mixing until smooth consistency. Leave to ferment @ 27C for 12 hours.

9900g T-55 flour 9900g Water 9900g Levain from above

Refreshing- Feeding the Levain The levain can be stored for 2-3 days in the levain machine @ 7-9C. To refresh the levain, water and flour should both be double the weight of the liquid levain. Liquid Levain 2000g Water@ 27C 4000g Tradition T -55 Flour 4000g Mix together and hold @ 19C FOR 12 HOURS

4000g Wheat flour 4000g Water 2000g Liquid levain from above