A Knead to Bake recipe

A Knead to Bake

LAVON, Stati Uniti d'America

Miscela

63%
37%
Liquido Farina Altro
A Knead to Bake

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dal 2020

The lack of good bread in the area where I live

Caratteristiche

Although the sour flavor is very mild the umami is deep with definitely a sweet bran flavor

Sapore e aroma

A Knead to Bake top shot
A Knead to Bake jar shot
A Knead to Bake front shot

Ricetta

Ingredienti di partenza

  • 100% Pumpernickel flour
  • 100% Water
  • 50% Pumpernickel
  • 50% Bread
  • 100% Water
  • 25% Pumpernickel
  • 75% Bread
  • 100% Water
  • 100% Bread
  • 100% Water

Ingredienti per il rinfresco

  • 100% Water
  • 100% Bread
1
Add 110 grams of water and 110 grams of Flour and stir
100% Water 100% Bread

Metodo di lavorazione

1
Mix 50 grams of Pumpernickel Flour + 50 grams of Spring Water and let rest for 24 Hrs at 85F Repeat the same process for 4 Days
100% Pumpernickel flour 100% Water
2
On Day 5 Mix 25 grams of Pumpernickel Flour + 25 grams of Bread Flour + 50 grams of Spring Water and let rest for 24 Hrs at 80F
50% Pumpernickel 50% Bread 100% Water
3
On Day 6 Mix 12.5 grams of Pumpernickel Flour + 37.5 grams of Bread Flour + 50 grams of Spring Water and let rest for 24 Hrs at 80F
25% Pumpernickel 75% Bread 100% Water
4
Day 7-14 Mix 50 grams of Bread Flour + 50 grams of Spring Water and let rest for 24 Hrs at 80F
100% Bread 100% Water

Result

SOURDOUGH MILK BREAD

This is the fluffiest, softest and most delicious Sourdough Milk Bread that you will ever try.
A Knead to Bake SOURDOUGH MILK BREAD first overview
A Knead to Bake SOURDOUGH MILK BREAD second overview
A Knead to Bake SOURDOUGH MILK BREAD first slice
A Knead to Bake SOURDOUGH MILK BREAD second slice

SOURDOUGH FOCCACIA

This Focaccia has a moist, soft and airy crumb sandwiched between crunchy top and bottom crusts, thanks to a generous
A Knead to Bake SOURDOUGH FOCCACIA first overview
A Knead to Bake SOURDOUGH FOCCACIA second overview
A Knead to Bake SOURDOUGH FOCCACIA first slice
A Knead to Bake SOURDOUGH FOCCACIA second slice

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