Wine sourdough and my bread
Wine sourdough and my bread
The father of this sourdough
http://www.alfornodiosvy.com/forum/viewtopic.php?f=2&t=3058 [1]
Wine sourdough...Bran, wine, flour together they create something unique.
Mix the bran with the wine until a mixture is not too hard, wait 3 days. Dry in oven at 60 ° C for 6 hours, Combine bran flour and water together in these proportions:
White flour ( 10 g proteins ) 50 g water 35 g bran 10 g, let it ferment to the heat until bubbles appear, usually 2/3 days are needed.
Feed again with the same proportions...sourdough is ready :-)
After 4 days...
Genzano bread with this levain
First dough
White flour 80 g
Water 80 g
Starter 40 g
Final dough
200 g first dough
White flour 800 g
Water 586 g
Salt 18 g
Beautiful flavor :-)
This bread is typical of the Castelli Romani and has a characteristic: no cutting on the surface.
Happy baking :-)
Gaetano