We saw it as an opportunity to not only create a motherdough but to build a legacy of real bakers at Freson Bros. and try and hold to the traditions of real baking

Characteristics

Very soft internal crumb. We use a high amount of pre ferment so the crust is very chewy yet the crumb is extremely soft like white bread. slightly acidic with fruity tones, but very versatile for the masses. Our goal was to make a sourdough not like anything we had seen before so we went way up on the pre ferment for an extremely spongy dough and very powerful. We only use flour water and salt

Viscocity

Taste & flavour

Recipe

Starting ingredients

100% Flour
40% Liquid levain
100% Water
1.5% Salt

Feeding ingredients

100% Wheat flour
40% Liquid levain
100% Water

Add wheat flour, water and levain and mix by hand until smooth.

100% Wheat flour 40% Liquid levain 100% Water

Working method

(Autolyse) Add all ingredients except salt Mix for 1 minute until blended Let sit for 1 hour

100% Flour 40% Liquid levain 100% Water

(Final Dough) Add 1.5% salt to a small amount of water and mix. mix until mostly developed. Dough temperature: 77°F (25C). Bulk Fermentation: 3 hours with one fold each hour. Final shape, place in Banneton. Place into cold fermentation room for 24 hours

1.5% Salt