Ahtapot

Name: Ahtapot
Ingredients: 120g Starter; 50g Rye flour; 350g Whole wheat flour; 50g Wheat flour; 60g Flax seed (broken); 8g Salt; 33% Starter; 33% Water; 33% Undefined

Leuven, Bélgica

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Joris Plessers

Edad

9Años

Color

Country of origin Bélgica

sabor
& aroma

en el mundo

3005 masas madre
112 paises
2502 ciudades

Mezcla

71%

29%

Líquida Harina Otros

Ahtapot

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

desde 2015

I've baked bread for years, hearing much stories about the complex flavor of sourdough... I had to give that a try myself! After a first failure, due to time constraints, I decided to give it a second chance! Scared by all the timing constraints, I managed to bake my first loafs, and after a while I got grips on it and realized time is on my side :)

Características

At first, I look quite timid, but once I get warmed up, I burst with power! I am very versatile, you can use met o make bread, pizza, focaccia, ciabatta, you name it and I am ready to do the job! I used to be more sour tasting, but I have matured and now my taste is milder, yet complex!

Viscocity

gusto

Receta

Ingredientes de partida

120g Starter
50g Rye flour
350g Whole wheat flour
50g Wheat flour
60g Flax seed (broken)
8g Salt

ingredientes de alimentación

33% Starter
33% Water
33% Undefined

Take 60 grams of starter

33% Starter

Add 60 grams of filtered tap water

33% Water

Add 60 grams of whole wheat flour Mix everything together and wait till Ahtapot is ready to bake another delicious bread

33% Undefined

método de trabajo

Take 120 grams of refreshed starter (100% hydration)

120g Starter

Add 50 grams of rye flour Add 350 grams of whole wheat flour Add 50 grams wheat flour Add 60 grams broken flax seed Add 8 grams of iodized sea salt Mix till everything is well incorporated

50g Rye flour 350g Whole wheat flour 50g Wheat flour 60g Flax seed (broken) 8g Salt

Do a stretch and fold after 1, 1h45 and 2h30 Preshape the dough at 3h, put in banneton at 3h10 and put in the fridge overnight.

Preheat oven at max temp (250) including baking stone for at least 45 minutes (including tray with lava rocks) Bake at 240 degrees C for 40 minutes, generating steam at the beginning pouring water over the lava rocks. Go check out on the magic that happens in the oven, and be astonished every single time you bake! Cool down and enjoy!