Polo, un bon compagnon recipe

Polo, un bon compagnon

Marbais, Belgio
Mostra sulla mappa
Stampa

Età

7Anni
Colore

Paese di origine Belgio

Taste
& Flavour

Asia
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Nord America
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nel mondo

  • 3029 lieviti madre
  • 112 paesi
  • 2519 città

Miscela

50%
50%
Liquido Farina Altro
Polo, un bon compagnon

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dal 2018

Looking at the passion of colleagues and friends, I've decided to start baking sourdough and the results are great in pizza

Caratteristiche

Fermentation is relatively slow, but flavour is amazing, very lactic and fruity. Really low in acidity

Sapore e aroma

Polo, un bon compagnon top shot
Polo, un bon compagnon jar shot
Polo, un bon compagnon front shot
Polo, un bon compagnon rising shot

Ricetta

Ingredienti di partenza

  • 20% Vitus
  • 30% Water
  • 50% Organic spelt flour from moulin d'hollange

Ingredienti per il rinfresco

  • 33% Polo, un bon compagnon
  • 33% Water
  • 33% Stone milled organic wheat flour
1
I'm using a stone milled organic wheat flour from La ferme Baré in Balâtre, 10 km from my house. 2 feedings of 4 hours each before using it
33% Polo, un bon compagnon 33% Water 33% Stone milled organic wheat flour

Metodo di lavorazione

1
Started from Vitus #101 in the library, I' used an organic spelt flour from Moulin d'Hollange
20% Vitus 30% Water 50% Organic spelt flour from moulin d'hollange

Result

Pizzas and our daily breads

Home pizzas made following the inspiration and kids wishes
Polo, un bon compagnon Pizzas and our daily breads first overview
Polo, un bon compagnon Pizzas and our daily breads second overview
Polo, un bon compagnon Pizzas and our daily breads first slice
Polo, un bon compagnon Pizzas and our daily breads second slice

Daily bread

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