Sweet&Sourdough recipe

Sweet&Sourdough

Onkerzele, Belgium
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完美的酸面团

年龄

10年
颜色

原产国 Belgium

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

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混合物

57%
35%
8%
流体 粉 其他
Sweet&Sourdough

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自2014以来

Bread is oldest fermentation product, daily in my life at least 3 times. I want to experiment with creation of new types of sourdough.

特性

It is a stiff sourdough which ferments very slowly but keeps very nicely the texture without liquifying. The flavour is buttery, candy fruity and caramel. A nice sweet and sour flavor.

味道

Sweet&Sourdough top shot
Sweet&Sourdough jar shot

配方

起始配料

  • 250g Sourdough
  • 200g Flour
  • 50g Sugar
  • 80g Water

喂养配料

  • 250g Mother
  • 200g Flour
  • 50g Sugar
  • 80g Water
1
Make a very stiff sourdough
250g Mother 200g Flour 50g Sugar 80g Water

制作方法

1
It is a sourdough fermented on a blend of flour and sugar. It is always refreshed on a high sugar content of 25% on flour to generate special flavours in rich dough application and keep it adapted to these levels of sugar in the final applicattion.
250g Sourdough 200g Flour 50g Sugar 80g Water
Made this sourdough
Vanya Dineva

And 1 more

Result

Classical brioche

Flour (T65) 100 Sweet&sourdough 50 Butter 30 Sugar 25 Eggs 38 Cream 10 Salt 1.5
Sweet&Sourdough Classical brioche first overview
Sweet&Sourdough Classical brioche second overview
Sweet&Sourdough Classical brioche first slice
Sweet&Sourdough Classical brioche second slice

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评论

Anita Šumers

I think I'll try this one, Stefan, before Christmas! Would you suggest feeding it with white flour? Would German T550 work too? Could you please explain the procedure for the classical brioche in detail?