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Melchior

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С 2018

Healthy baking, taste, flavours

Характеристики

I am making type of 'levain' which is not sour, my bread is proofed overnight in fridge and only bulk ferment for 4 hours, bench for another 2 hours, maintaining below 8 hours of above 20C fermenting to prevent sourness. Despite sourness is what make sourdough, but most 'Pain au Levain' is not sour from where I am

Вкус и аромат

Melchior top shot
Melchior jar shot
Melchior front shot
Melchior rising shot

Рецептура

Ингредиенты для стартера

  • 100% Rye flour
  • 100% Water

Ингредиенты для обновления

1
If I will not bake, i throw out half and feed 1:2:2 ration, and store Melchior in the fridge (it stayed up to 1-2 weeks) If i will be baking, i will use whatever amount I need, then feed the remaining 1:1:1 ratio.

Метод работы

1
Mix up: 50g of organic Rye flour (Doves Farm) 50g of water (Dubai's Masafi bottled water)
100% Rye flour 100% Water

Result

Bread

Bread loaf, part made from AP, Bread flour, Rye, Spelt
Melchior Bread first overview
Melchior Bread second overview
Melchior Bread first slice
Melchior Bread second slice

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