Pan de masa madre con higos y almendras | Una combinación sorprendente
621 بار بازدید -
2 ماه پیش
-
#sourdoughbread
#sourdoughbread #figs#almonds#rye
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👉*This time I used 100% rye sourdough, the ratio is 1:2:2 (sourdough: water: rye flour). I usually feed it with rye. And add strong flour or wheat flour depending on the type of bread I'm going to make. Whole wheat flour and rye flour have higher water absorption, so the sourdough will be thicker, while sourdough made with strong flour will be more liquid.
*The fermentation time is just for reference, please adjust it according to the room temperature.
✏️Ingredients
100% hydrated rye sourdough 140g
Water at room temperature 220ml
Strength flour 210g
Whole wheat flour 120g
Sea salt 8g
Figs 100g
Almonds 50g
*Divided into two portions, each portion weighs about 420g.
*Bake at 230 degrees for 30-35 minutes
📭CONTACT ME：[email protected]
** Please turn on Closed Captioning for subtitles
----------------------------------------------
👉*This time I used 100% rye sourdough, the ratio is 1:2:2 (sourdough: water: rye flour). I usually feed it with rye. And add strong flour or wheat flour depending on the type of bread I'm going to make. Whole wheat flour and rye flour have higher water absorption, so the sourdough will be thicker, while sourdough made with strong flour will be more liquid.
*The fermentation time is just for reference, please adjust it according to the room temperature.
✏️Ingredients
100% hydrated rye sourdough 140g
Water at room temperature 220ml
Strength flour 210g
Whole wheat flour 120g
Sea salt 8g
Figs 100g
Almonds 50g
*Divided into two portions, each portion weighs about 420g.
*Bake at 230 degrees for 30-35 minutes
📭CONTACT ME：[email protected]
2 ماه پیش
در تاریخ 1403/03/24 منتشر شده
است.
621
بـار بازدید شده