나이
9년
색
Country of origin Spain
Taste
& Flavour
혼합물
94%
5%
액체(리퀴드)
밀가루
기타
the chef
Since 2015
I am professional baker and decided to open my own sourdough bakery after 40 years working for others
특징
elastic to gooey consistency locally milled flour has consistency issues and therefore sourdough requires a little more attention in normally would with the feeding quantities (+/- a few %) we try to seek required consistency
맛과 풍미
Recipe
Starting ingredients
- 100% Wheat flour 11% protein 75% extraction
- 80% Water
- 10% Anstellgut
Feeding ingredients
- 10% Wheat flour 11% protein 75% extraction
- 8% Water
1
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
10% Wheat flour 11% protein 75% extraction
8% Water
Working method
1
Mixing Sourdough with a temperature 30-32 *C.
Fermentation for 8 hours
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
Fermenting another 2 hours before mixing
100% Wheat flour 11% protein 75% extraction
80% Water
10% Anstellgut