Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Starter
Depuis 2017
It's delicious and then the more I understood it's chemical process', wild yeast, loctoB, acetic acid, health benefits with digestion. Over 30 years and I still seek the perfect loaf, each one is better, but none are perfect.
Caractéristiques
Relatively dry, smells faintly of beer and somewhat yeasty. At it's most active stage, 8 or so hours, it is very fresh smelling. Very active, I place a rubber band on my Mason Jar right after feeding and watch the rise go to almost twice the volume.
Goût et saveur
Recette
Ingrédients de base
- g Flour
Ingrédients pour nourrir le levain
- g Flour
1
3rd day I add 30 grams flour and 50 grams water
Days 4 -- 10 dump half the mixture and add 60 g flour and 100 g water.
I add the water first to dissolve the mixture before adding flour.
Kept on the kitchen counter-top
g Flour
Méthode de travail
1
60 Grams All purpose Flour, King Arthur or Bob's Red Mill
100 grams non-chlorinated water.
Activity noticed by the second day.
g Flour
Result
Commentaires
25 g Rye, 275 g AP, 180 g water, 75 g starter (dissolved in the water), 7 g salt (added after 40 minute autolyse)
20 minutes KitchenAid mixer on low, countertop ferment for 5 hours with a turn and fold every hour, 18 hour refrigerated ferment, 1 hour countertop rest,
Preheat a dutch oven and it's top at 500 degree F for 30+ minutes before needed, shape and Bannetoned covered with a floured towel for the final rise 1 hour or finger dent test is to your liking all dependent upon your kitchen heat or coolness, gently turn dough onto shaped parchment, score top, lower into the dutch oven and cover. Lower heat to 400 and bake for 35 minutes, remover cover and continue until the top is browned to your liking. Internal temp should be no lower than 205 degrees F. Allow to cool to room temp before cutting.