Publicité :
Progression :
1.Get 200 grams off sour dough starter.
2.Add 600 grams of flour. Add roughly 450 - 600 grams of warm water (according dough texture). Knead slowly and not too long (see the gluten pages, kneading). The dough is deliberatly very wet. You will have to supplement with flour. Supplement with flour in order to get the right texture. (About 20 to 300 grams supplement depending upon dough.)
3.Leave at room temperature (For at least 4 hours) 20°C average on our premises! Surprising how slow the development is. Also the dough remains pretty elastic.
4.Aeration after 1hour.
5.Aeration after 4 hours.
6.Aeration after 6 hours. Dough volume doubled.
7.Shape and put in floured tin. Keep at room temperature, covered with a very wet cloth. Aeration will proceed all through the night. Get your bearings : shaping was carried out by 19:00. END Sunday April 14 - 14:00. Day 5 (H 96). NIGHTLY AERATION RESULT AND COOKING
8.Room temperature between 18 and 20°C. So long ! To tell the truth we lost faith. It is ten (in the morning) and lumps volume doubled (more than twelve hours of growth, but no "étuve" yet !) Although floured and covered with a wet cloth, surfaces are a bit dry. Use water to glaze with a brush, and incise surface.
9. Cooking took place normally for 25
minutes at # 5 (180/200°C).
10.Perfect result. Specific sour dough tart smell. Inner bread is flexible and slightly grey.
11.NON SHAPED BREADS. Dough volume doubled.
12.The shaped bread is placed in floured shape.
13. When those are well developed, gently flip them over on a floured oven tray.
14.Get rid of flour surplus with abrush, then use water ro glaze them with a brush.
15.Make some cuts with a razor blade and put in oven immediatly !
16.A success !
Pour conclure :
Nota
bene
About fermented gluten...
It has an unbearable smell, almost like putrefaction...
It is a loathed abomination, a horrific smell culmination.
It is a stinking damnation with highest infernal punishments
degree.
Shortly said: it is the hell, the one of Dante.
I beg your pardon !
Translation to english by - Traduction vers l'anglais
faite par : Gilles
Tabary
Accords mets et (bonnes) musiques
Il n'y a pas encore d'accord met et musiques conseillés pour cette recette mais n'hésitez pas à nous en proposer. Let there be rock !
Accords mets et vins avec Ecce Vino
Pas d'accords met et vins pour le moment pour cette recette. Mais notre liste d'accords met et vins sera complétée prochainement.
Merci de n'utiliser les commentaires que pour tout ce qui concerne le contenu lui même (recette, technique, produit...). Pour toute remarque sur la forme (liens cassés, photo manquante, etc) envoyez un mail à sabine.simon@chefsimon.com.
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