Age

2Years
Color

Country of origin New Zealand

Taste
& Flavour

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Sourdough
in the world

  • 1585 sourdoughs
  • 86 countries
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Mixture

36%
51%
12%
Liquid Flour Other
Bödvar

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Since 2017

There was no real bread around...

Characteristics

6hrs to double. slight acetone/alcohol aroma. smells like bananas when fed whole wheat. Good oven spring. responds well to coil and folds.

Taste & flavour

Bödvar jar shot
Bödvar rising shot

Recipe

Starting ingredients

  • 25g Starter
  • 150g White
  • 150g Water
  • 1000g White
  • 600g Water
  • 225g Levain
  • 50g Water
  • 20g Himalayan salt
  • 20g Water

Feeding ingredients

  • 50g Water
  • 25g Starter
  • 50g Organic white flour
1
new jar, tare on scale
2
add 50g water, 25g starter, stir vigorously, add 50g Ceres Organic white flour. stir until smooth.
50g Water 25g Starter 50g Organic white flour

Working method

1
The night before I make dough, I make a leaven. 10pm 25g starter (100% hydration) , 150g Ceres organic white, 150g tap water that has sat to let chlorine evaporate.
25g Starter 150g White 150g Water
2
730am next morning mix 1kg Ceres organic white flour with 600g water
1000g White 600g Water
3
930am Add 225g levain +50g water, to the hydrolyzed water+flour. mix well
225g Levain 50g Water
4
950am add 20g himalayan salt and 20g water, mix well
20g Himalayan salt 20g Water
5
1035. stretch and fold 11. stretch and fold 1125 coil and fold 1155 coil and fold 1215 coil and fold 1235 coil and fold 1pm coil and fold 130 depending on dough, coil and fold or form loaves, wait 20 mins, tension loaves, bench rest for 2-4 hrs, 12 hrs in the fridge in bannetons, score, place in cold clay or cast iron dutch oven @250c 30mins, uncover, reduce temp to 200C
6
use thermometer to check bread has reached 98C, usually 20-25 mins after top has been removed from clay or dutch oven.

Result

Björned Loaves

Simple white crusty loaves, scored for an ear, decorated with love. 500g
Bödvar Björned Loaves first overview
Bödvar Björned Loaves second overview

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