Âge
4Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
85%
15%
Liquide
Farine
Autres
Durante
Depuis 2020
Curiosity and cooking passion led me to create this wonder.
Caractéristiques
Durante is born during those quarantine days back in 2020. As for it, he is patient, trustful and he never stops to invite more and more bacteria to its party, which is a good thing for a sourdough.
Goût et saveur
Recette
Ingrédients de base
- 50g Whole-wheat flour
- 25g Water
- 5g Honey
- 30g Whole-wheat flour
- 30g Water
- 50g Whole-wheat
- 25g Water
- 60g Whole-wheat
- 20g Water
- 65g Whole-wheat
- 25g Water
- 55g Whole-wheat
- 70g Water
Ingrédients pour nourrir le levain
- 100% Flour
- 100% Water
1
Starting by 04/04/2020 (known as Day 1 of Durante).
Presence of water (referred to flour): 50%
Feeding: 1/week. 1:1:0,5 ratio
Starting by 10/05/2020
I changed the flour, switching to white one
Starting by 13/10/2021:
I changed the ratio: starting from now it'll be a 1:1 ratio.
100% Flour
100% Water
Méthode de travail
1
I added flour and water in a 1:2 ratio. Honey is added to kick-start the chemical process. Durante is born!
50g Whole-wheat flour
25g Water
5g Honey
2
After 48h, I added water and flour in a 1:1 ratio. I mixed it all until I saw that the dough was quite elastic.
30g Whole-wheat flour
30g Water
3
After 24h, the newly born sourdough starts to visibly rise. I did the same thing as the day before: mix the dough with water (always the first ingredient to come, remember!) and flour. The smell is, indeed, very good. The ratio was 1/2.
50g Whole-wheat
25g Water
4
Now the dough has begun the path to the "become-a-sourdough" glory! After 24h, it has easily risen to the vase cap.
So, this time I did something different: I changed the idration and I placed it in a bigger vase.
60g Whole-wheat
20g Water
5
After 24h,the situation begins to stabilize. Rising power is getting higher day by day!
At this point, once I poke the dough, an alcoholic taste is noticeable, although it is not too pungent or strong.
65g Whole-wheat
25g Water
6
After 24h, the sourdough has to be fed again as it starts to be more and more active. This time, he will need an higher hydration. Also, in this step I separated the dough in two glass vases: one for conservation the dough and the other for baking. After 2h, I placed them on the low shelf of my refrigerator.
55g Whole-wheat
70g Water
7
The sourdough is ready! Although it has a relatively low rising power, it is ready for baking! YAY!
As for the feeding, it will need (at this stage) one each week. Maybe in one month or so it will need to be fed one time each 2 weeks. Remember to wait 2/3 hours before and after feeding the sourdough!
Result
Whole-wheat bread
Durante doesn't forget its origins: being born with whole-wheat flour it make sense it gives it best with it.
Focaccia
Spongy and crunchy at the same time! A really delicious product of Durante! 2 to 4 spoon of olive oil are needed.
