Clint Yeastwood recipe

Clint Yeastwood

Coeur D Alene, Estados Unidos

Mistura

100%
Líquido Farinha Outro
Clint Yeastwood

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2016

Better flavor and more beautiful than baking with commercial yeast

Características

Sour tang typical of San Francisco

Sabor

Clint Yeastwood top shot
Clint Yeastwood jar shot
Clint Yeastwood front shot
Clint Yeastwood rising shot

Receita

Ingredientes iniciais

  • 85% Dough

Ingredientes para alimentar

1
Mix in ingredients for regular baking allow to proof See above (80% wheat bread flour (20% whole wheat flour (75% water (2% salt

Método de trabalho

1
Remove enough dough for baking
85% Dough
2
Add to the culture left in the mixing/proofing container: 80% wheat bread flour 20% whole grain wheat flour 2% salt 75% water
3
Mix with a stick (by hand) until all flour has been hydrated
4
Stretch and fold 3-4 times (allowing a minimum of 30 minutes rest between folds) over the next 20-30 hours.
5
Remove enough dough for baking. Repeat
6
Refrigerate the remaining culture in the summer time and anytime it will be inactive longer then 2 days. For best results bake at least every week to 10 days. If your culture will be/has been neglected over 3 weeks don’t expect great results in next cycle or two.

Result

Clint Yeastwood  first overview
Clint Yeastwood  second overview
Clint Yeastwood  first slice
Clint Yeastwood  second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários

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