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Mezcla
100%
Líquida
Harina
Otros
Covidus
desde 2020
Confinement COVID 19 ...
Características
Acidité modérée Un visuel piqué de sons fins Fermentescible
gusto
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Receta
Ingredientes de partida
- 50% Eau d'imbibage de raisins secs
ingredientes de alimentación
- 25% Eau
1
50% levain
50% farine + eau
25% Eau
método de trabajo
1
Faire imbiber des raisins secs dans de l'eau
Filtrer l'eau et mélanger à la farine dans un ratio 1/1
50% Eau d'imbibage de raisins secs
Result
Bâtard au levain
Farine de blé T65 100
Hydratation 60%
30 % levain avec
max 1% levure
Sel 2%
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Brioche
25% levain
30% beurre
15% sucre
30% oeuf
3% levure
Eau QS
Sel 2%
15% raisins au rhum vanillé (poids pâte
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Viennoiseries
20% levain
15% Sucre
2% Sel
3% levures
eau 55%
S500 Bio 4%
Beurre 25% poids pâte
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Pizza du dimanche soir
Levain 30%
sel 2%
Eau 50%
Boule de 125g laissée 2 jours au frigo
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A l'italienne !
35% levain
Sel 2%
Eau 70% !
levure 1%
huile d'olive dans le bac 12H au frigo
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Gaufre au levain sans beurre
320 g de farine blanche
170 g de levain actif
450 g de lait
1 cac de sel
50 g de sucre
2 oeufs
Repos 1 nuit
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Pains aux noix AOP
Mon pain préféré pour le fromage : partir de la recette 1 (un peu plus hydratée) et incorporer 25% de noix (vs pâte)
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