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Zouhair Bellout ha publicado una actualización
Este es un pan de masa madre que hice en casa, he utilizado tanto harina de pan y harina de trigo integral. La fermentación se produjo en 2 etapas (fermentación a granel y retardo nocturno en el frigorífico). Me obsesioné con el funcionamiento de la levadura y todas sus variables. Cuando era niño, veía a mi madre utilizar levadura madre en el pan que hacía y su pan siempre resultaba muy agrio. Y cuando empecé a leer y aprender sobre el pan de masa fermentada que desencadenó mi curiosidad acerca de por qué el pan era que el crecimiento amargo y que fue el comienzo.
#RetoDelPan
This is a sourdough loaf that i made at home, i used both bread flour and whole wheat flour. The fermentation happened in 2 stages ( bulk fermentation and overnight retard in the fridge. ) I became obsessed with how the yeast work with all the variables . As a kid i watched my mother used sourdough starter in the bread she made and her bread always turned out so sour. And when I started reading and learning about sourdough bread it triggered my curiosity about why the bread was that sour growing up and that was the start.
#BreadChallenge
Traducido del inglés
jaddygonzalez, Kim pho y3 más4 Comentarios-
Level:
Scoolinary Team
Hi, welcome to the challenge, Chef Zouhair! 😄 I love how this loaf connects technique with memory: your mother’s sourdough, that childhood acidity, and now your own curiosity about fermentation. The crumb and oven spring show beautiful control. What variable are you most excited to understand next?
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@soldamiani thank you Sol. I was talking about the timing, hydration, flour types… those are all variables that I had to figure out and account for.
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Level:
Sous Chef
Beautiful loaf, Zouhair! I love how your curiosity started from a childhood memory and turned into understanding the process behind sourdough. The crumb looks great, and the two-stage fermentation clearly gave the bread lovely structure. Great work!
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@lanamihajlovic Thank you Lana.
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