Mistura

Unknown
Líquido Farinha Outro
La chienne

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desde 1981

Because we was told to

Características

Dark golden soft crust ! Fine and large air pockets also well risen , with a fine sour taste

Sabor

Receita

Ingredientes iniciais

Ingredientes para alimentar

1
Make pate with cold water and flour then add the same amount we took out !

Método de trabalho

1
We use Wessex strong bread flour 2.35kg 2 large ladies of our starter 1.3kg warm water 100g salt
2
Knead for 30 minutes And prove for 5 hours
3
Knock it back then shape it into 4 loaves and rest for 10 Minutes, then we fold and shape again into proving basckets. We then prove it again in the fridge for 12 hours !
4
In the morning take it out for an hour before baking , then bake 25 mins, 230 Celsius on combo steam @ 90%. After 25 mins we turn it down 180 hot air 70% moisture for 15 mins ! Done

Result

Bread loaf

Large white sourdough bread loaf
La chienne  Bread loaf  first overview

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library