완벽한 사워도우
나이
10년
색
원산지 Belgium
맛과 풍미
혼합물
57%
35%
8%
액체(리퀴드)
밀가루
기타
Sweet&Sourdough
2014 이후
Bread is oldest fermentation product, daily in my life at least 3 times. I want to experiment with creation of new types of sourdough.
특징
It is a stiff sourdough which ferments very slowly but keeps very nicely the texture without liquifying. The flavour is buttery, candy fruity and caramel. A nice sweet and sour flavor.
맛과 풍미
레시피
시작하는 원료
- 250g Sourdough
- 200g Flour
- 50g Sugar
- 80g Water
먹이재료
- 250g Mother
- 200g Flour
- 50g Sugar
- 80g Water
1
Make a very stiff sourdough
250g Mother
200g Flour
50g Sugar
80g Water
작업방식
1
It is a sourdough fermented on a blend of flour and sugar. It is always refreshed on a high sugar content of 25% on flour to generate special flavours in rich dough application and keep it adapted to these levels of sugar in the final applicattion.
250g Sourdough
200g Flour
50g Sugar
80g Water
Guy FrenkelResult
Classical brioche
Flour (T65) 100
Sweet&sourdough 50
Butter 30
Sugar 25
Eggs 38
Cream 10
Salt 1.5
의견
I think I'll try this one, Stefan, before Christmas! Would you suggest feeding it with white flour? Would German T550 work too? Could you please explain the procedure for the classical brioche in detail?