Curitiba 16 recipe

Curitiba 16

Curitiba, Brezilya
Haritada göster
Yazdır

Yaşı

8Yıllık
Rengi

Kaynak ülke Brezilya

Lezzet
ve Tat

Asya
Avustralya
Arnavutluk
Afrika
Avrupa
Kuzey Amerika
Güney Amerika

dünyada

  • 3005 Ekşi Maya
  • 112 Ülke
  • 2502 Şehir

Karışım

36%
46%
18%
Sıvı Un Diğer
Curitiba 16

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2016 'dan beri

I had tasted many great sourdough breads from bakeries in Europe, and I wanted to make my own as there aren't many artisanal bakeries in my country.

Özellikleri

This is my first and only starter (which is based on some starter a friend gave me), so I don't know what makes it special. I do know that it is very reliable; I never have any problems with alcohol smells.

Lezzet ve Tat

Curitiba 16 jar shot

Tarif

Başlangıç malzemeleri

  • 40g Water
  • 20g Starter
  • 40g White
  • 10g Whole wheat

Besleme malzemeleri

1
After mixing, I keep the starter in a warm place (around 20 C) for at least 6-8 hours, sometimes overnight. Then I bake, and my discard starter is put back in the fridge.

Çalışma yöntemi

1
Existing starter is removed from fridge and allowed to come to room temperature which is around 20 C - that takes a couple of hours.. Water is heated to 32 C, then all ingredients are mixed.
40g Water 20g Starter 40g White 10g Whole wheat

Result

baguette

70% hydration, based on Samuel Fromartz recipe
Curitiba 16 baguette first overview

whole wheat sandwich loaf

100% whole wheat, baked in loaf tins, 100% hydration
Curitiba 16 whole wheat sandwich loaf second overview

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