Mischung
42%
47%
11%
Flüssigkeit
Mehl
Weitere
Gotlu Potlu
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Sourdough baking is magical for me.true form of meditation.when i learnt about the sourdough bread baking and science behind it,i was drawn towards baking my own sourdough and nurturing my starter.
Charakteristische Eigenschaften
my sourdough has very unique flavour profile. Touching all the sour nodes in flavour and yet the delicate mouthfeel is to die for..it gets better each time i nurture my starter and that is the magic of the sourdough. Sourdough baking is meditation for me❤️ Can never get over the taste of a good sourdough. There is no going back to any other bread in this world.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 30% Wholemeal Wheat Flour
- 70% All purpose flour
- 78% Water
- 2.5% Salt
- 20% Starter
- 12.5% Honey
- 2.5% Butter
Zutaten für die Auffrischung
1
Started my culture 3 years back , started it with a very good mature starter '"Fadougou" ,which i got from a fellow chef.
Started nurturing my baby starter after that ,feeding it regularly to make it more strong.
Aufarbeitung
1
Honey and Broken Wheat Sourdough Loaf
Autolyse for 2 hours.
Added the levain using slap and fold method.
Added salt, honey and butter.
Laminated the dough with soaked broken wheat.
Bulk fermentation for 4 hours.
Retardation period in chiller for 18 hours.
Baked at 230°C with steam injections.
30% Wholemeal Wheat Flour
70% All purpose flour
78% Water
2.5% Salt
20% Starter
12.5% Honey
2.5% Butter
Ergebnis
Honey broken wheat sourdough loaf
Incredible sourdough with right amount of sweetness from honey and sourness and umami notes from the matured starter