Age

5Years
Color

Country of origin Belgium

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& Flavour

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Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

47%
53%
Liquid Flour Other
Boulenc

Since 2013

Missing good healthy bread.

Characteristics

It has wheat grown in Oaxacan fields, we believe it adds a particular flavor, although is a very week gluten wheat.

Taste & flavour

Boulenc jar shot

Recipe

Starting ingredients

  • 100% Flour
  • 92% Water

Feeding ingredients

1
I' started the sourdough 4 years ago. At the bakery we have the Mother yeast and we re fresh it 4 times a day. We add white high protein flour and 10% of whole wheat harvested in the region, we add more flour than water due to the hot weather.

Working method

1
I' started the sourdough 4 years ago. At the bakery we have the Mother yeast and we re fresh it 4 times a day. We add white high protein flour and 10% of whole wheat harvested in the region, we add more flour than water due to the hot weather.
100% Flour
2
Adding water purified in the Oaxacan mountains and mixing it until its homogenized and letting it ferment for 4 hours before refreshing it or using it for different reasons, we use the youngest of the refreshing for danish pastries, the very last refreshing we do it in the evening and then we keep it for 40 minutes at room temp, afterwards we refrigerate it until the next morning (4 am) for bread.
92% Water

Result

Loafs

We do bread loafs with grains, plain, baguettes, and danish pastries, waffles, pizzas, etc.
Boulenc Loafs first overview
Boulenc Loafs second overview
Boulenc Loafs first slice

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