Masa madre perfecta
Edad
7Años
Color
Country of origin Filipinas
sabor
& aroma
Mezcla
77%
23%
Líquida
Harina
Otros
Miss Cheerilee
desde 2017
I started baking to save money, then found out home baked bread was delicious. Then found out that I like baking. My brother in law, who is a chef, told me about sourdough. I’ve had a few failed starters before Miss Cheerilee, but the bread has always been delicious, no matter the structure. Now I mostly bake sourdough for my family, friends, and customers.
Características
The starter smells pleasantly sweet. It is a thick, liquid consistency, with lots of bubbles. Bagels and sourdough loaves have a slight, noticeable sour tang. The results are a chewy interior, no matter what I’m making. Loaves have a tasty, crunchy exterior. The boules have a waxy, bubbly interior.
gusto
Receta
Ingredientes de partida
- 2Cup Starter
- 5.5Cup Bread flour
- 1.25Cup Water
- 1tbsp Olive oil
- 1tbsp Salt
- 1tbsp Baking soda
ingredientes de alimentación
- 25g Starter
- 25g Bread flour
- 25g Water
1
6am: to 25g starter, add 25g bread flour, 25g water. Repeat at 6pm. Everyday.
25g Starter
25g Bread flour
25g Water
método de trabajo
1
Mix 2 cups starter, 5.5 cups bread flour, 1.25 cups water, and 1 tbsp olive oil. Autolyse for 1 hour. Then add 1 tbsp salt, knead. Prove overnight in fridge.
2Cup Starter
5.5Cup Bread flour
1.25Cup Water
1tbsp Olive oil
1tbsp Salt
2
Prove in bowl on counter for 5 hours and 30 mins. Then rest on board for 45 mins. Shape into 12 bagels, rest for 1 hour. Then boil in water with 1 tbsp of baking soda, 30 secs each side. Top with egg wash, and bake for 15 mins. Oven temp on max.
1tbsp Baking soda
Result
Sourdough bagels
Fat, chewy interior, crispy exterior, sour tang.
