Levain parfait
Âge
7Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
32%
10%
58%
Liquide
Farine
Autres
Shella
Depuis 2017
This was made for Nouri Restaurant. It's a little hard to find good sourdoughs or artisanal bakeries in Singapore, hence we decided to make it ourselves. I have to say, it's produces one of the best sourdough breads in Singapore.
Caractéristiques
She's bubbly, fruity and slightly alcoholic.
Goût et saveur
Recette
Ingrédients de base
- 500g Sarawak pineapple
- 100g Fermented pineapple juice
- 50g German rye flour
- 50g Bread flour
- 50g Starter
- 100g Water
- 50g German rye flour
- 50g Bread flour
Ingrédients pour nourrir le levain
- 250g Starter
- 200g Filtered water
- 100g German rye flour
- 100g Bread flour
- 50g Starter
- 100g Cold filtered water
- 50g German rye flour
- 50g Bread flour
1
The starter gets fed twice a day, each time at 10am for baking use, and at 3pm for storage. This recipe is for 10am.
For the baking use, it gets put at the store area with an ambient temperature of 26-28'c in the dry store until properly fermented.
250g Starter
200g Filtered water
100g German rye flour
100g Bread flour
2
For the 3pm overnight feed, it is mixed in a clean container, mixed well and covered, then kept in the wine fridge at 11'c.
At the end of the night at 11pm-12am before we leave work, we leave it out in the dining room to sit overnight at about 28-30'c till the next morning when we feed for making bread.
50g Starter
100g Cold filtered water
50g German rye flour
50g Bread flour
Méthode de travail
1
To make fermented pineapple juice, juice fresh pineapples. Reserve the juice, keep in a clean and sterilised container, and cover with a clean muslin, tied with a rubber ban. Leave it for a few days to ferment till it is bubbling and smells like alcohol.
500g Sarawak pineapple
2
Using the fermented pineapple juice, feed it with the bread and rye flour in a clean container, covered with a clean muslin cloth.
Leave it for 2-3 days.
100g Fermented pineapple juice
50g German rye flour
50g Bread flour
3
After 2-3 days check to see if any bubbles have formed around the sides and surface. If it is inactive, leave it for another day or so. When it is ready, reserve 50g culture, feed as with the quantities below, this time leave it covered with a tight lid.
Leave for 24 hours, then discarding some and save the 50g each time, following the same quantities. Repeat for 3 days till it's ready.
50g Starter
100g Water
50g German rye flour
50g Bread flour
Result
Nouri's Rye Sourdough
With a perfect amount of acidity, this bread is savoury and it has a nice crust to it. Al naturale fermented.
