PANDO recipe

PANDO

Rancho Dominguez, United States
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Perfect sourdough

Age

7Years
Color

Country of origin United States

Taste
& Flavour

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Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

88%
1%
11%
Liquid Flour Other
PANDO

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Since 2017

Working for Puratos and hearing the stories from the best intreged me

Characteristics

Great volume, golden brown, heavy fish eyes, slight nutty flavor , crunchy , chewy , everytime !!!

Taste & flavour

PANDO jar shot

Recipe

Starting ingredients

  • 175g Starter
  • 875g Bread flour
  • 25g Wheat flour
  • 600g Water
  • 20g Salt
  • 60g Honey

Feeding ingredients

  • 35g Starter
  • 70g Bread flour
  • 70g Water
1
35 Grams Starter " Pando" 70 Grams Bread Flour 70 Grams Water
35g Starter 70g Bread flour 70g Water

Working method

1
Add flour , water and combine rest 1 hour Add Starter combine rest .25 Hours Add Salt powder combine Fold 2 hours on 30 minute intervals Rest .50 hours Pre Round rest 5 minutes Final Round Refrigerate 24 Hours Score 500 Degres 20 minutes covered Cast Iron Skillet 400 Degrees 10 Minutes uncovered 400 Degrees turn and final 10 minutes until Artisan golden
175g Starter 875g Bread flour 25g Wheat flour 600g Water 20g Salt 60g Honey

Preserve your sourdough for the future

Create your own Explore sourdough library

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