Semily 1953 recipe

Semily 1953

Semily, Checa
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Edad

71Años
Color

Country of origin Checa

sabor
& aroma

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  • 2980 masas madre
  • 111 paises
  • 2486 ciudades

Mezcla

53%
47%
Líquida Harina Otros
Semily 1953

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desde 1953

The Bakery founder while quite young was encouraged by his mother and their family situation.

Características

It is a stubborn and resilient dough with a deep acidic taste that lingers on the palate , brought in from the old bakery in Semily in 1953 and living ever since the same way it always used to.

gusto

Semily 1953 jar shot
Semily 1953 front shot
Semily 1953 rising shot

Receta

Ingredientes de partida

  • 33% Sourdough
  • 66% Rye flour
  • 45% Water
  • 29% Rye flour
  • 25% Water

ingredientes de alimentación

  • 25% Water
  • 25% Rye flour
1
The dough is mixed with water and dough
25% Water 25% Rye flour

método de trabajo

1
Stabilization - fluor is added mixed with the dough and it is left to form Streusel over 1 day period
33% Sourdough 66% Rye flour
2
Catalysation - Cold water is added, the dough is mixed and left to ripen for 17 hours.
45% Water
3
Final fermentation - The dough is fed by water and four mixed and left to ripen for another 6 hours.
29% Rye flour 25% Water

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