Pandemic gave time and space to start a home bakery. Sourdough bread is hard to come by in Japanese retail and artisan bakeries lean towards fluffy, soft yeasted sandwich bread

Caractéristiques

Texture is smooth and creamy like a Joghurt, aroma flavors: apple, cinnamon, muscat, pear, hint of coffee

Viscocity

Goût et saveur

Recette

Ingrédients de base

50% Flower mix
50% Water

Ingrédients pour nourrir le levain

50% Flower mix
50% Tap water

Normally transferring all but a little blob (about 5 gr) of the starter (aka discard) to a storage container in the fridge (to be used for a discard starter bread) Feeding with a 1:2:2 ratio on baking day, otherwise a 1:5:5 ratio or I simply keep the starter in the fridge covered by a thin layer of flower. Before baking day I give it a proper feeding at ambient temp.

50% Flower mix

Tap Water

50% Tap water

Méthode de travail

Starting with 1:1 mix: Japanese tap water and a flower mix of 90/10: bread flower (SuperKing, 13.8 gr protein)/ rye flower (9.4 gr protein) First signs of fermentation after 3 days, pleasant fruity nutty flowers throughout the whole process, ready for first trial bake after day 5

50% Flower mix

Japanese tap water

50% Water