In this video I will show you how to make French rustic bread with a thick levain dur.
Levain dur promotes the formation of an anaerobic environment, which stimulates the development of acetic acid. Such a sourdough starter gives bread a more pronounced flavor and brings out the natural flavor of the flour well. Using levain dur makes the crust more elastic.
Levain dur is mainly used for so-called character breads, such as rustic breads, and in combination with rye flour or stone-ground flour.
LEVAIN DUR
100% active sourdough starter 50% hydration or levito madre
- 50% g 40 C water
- 100% wheat flour T80 or high extraction
3 hours at 24-26C
AUTOLYSIS
380 g water
500 g wheat flour T80 or high extraction
DOUGH
200 g tlevain dur or levito madre on T80 flour
60 g water
12.5 g salt
Desired dough temperature 23C
00:00 Presentation
00:18 Autolysis
01:37 Dough
05:19 Molding
07:40 Baking
09:23 Tasting
24 июл 2024
