Giulia recipe

Giulia

Bensheim, Германия
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Возраст

6года
цвет

Страна происхождения Германия

Taste
& Flavour

Азия
Австралия
Антарктида
Африка
Европа
Северная Америка
Южная Америка

Закваска в мире

  • 3005 Закваски
  • 112 Страны
  • 2502 Города

Смесь

40%
60%
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Giulia

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С 2018

I wanted to eat authentically Italian breads, pasticceria and pizza - being a foodblogger who is specialised in Italian and French Food.

Характеристики

My Pasta madre is a very reliable little person that smells gorgeously of the old Italian flour type she is fed on. She pushes every dough reliably and amazingly. I love her very much because she always forgives me if I have forgotten to feed her. After one or two dinners, she produces the most marvellous alveoles again.

Вкус и аромат

Giulia top shot

Рецептура

Ингредиенты для стартера

  • 55g 50g
  • 125g Pasta madre
  • 125g Senatore cappelli flour

Ингредиенты для обновления

  • 125g Pasta madre
  • 125g Senatore cappelli durum wheat
  • 55g Yeast water
1
Refresh my yeast water: 1 l tab water, 2 table spoons of brown organic sugar, 2 spoons of sundried organic cherry tomatoes from Sicily. Let ferment for 3 hours at 31 degrees Celsius. Put in fridge and let rest for 24 hours. Mix 125 grams of Giulia Pasta madre without 124 g of organic stone-milled Senatore Cappelli durum wheat and 55 grams of yeast water. Knead together until homogeneous - 3 hrs 31
125g Pasta madre 125g Senatore cappelli durum wheat 55g Yeast water

Метод работы

1
I use piemontese stone-milled organic Senatore Cappelli flour and ferment water. Twice -sometimes three times a week, I weigh about 125g of my Pasta madre and mix it with the Same amount of flour and 50g of ferment water from the fridge. The ferment water is refreshed with brown sugar and sundries tomatoes from Sicily two days prior to refreshing the pasta madre and stored in the fridge until used
55g 50g 125g Pasta madre 125g Senatore cappelli flour

Result

Italian bakes

Pizza, focaccia, ciabatta, baguettes, cskes

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