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Viktoria Soloviova ha publicado una actualización
#RetoDelPan
Me encanta hacer pan. Actualmente estoy aprendiendo a trabajar con masa madre. Mi pan favorito en estos días es una combinación de masa madre y levadura. Hago pan con la receta New York Bagel de Hans Ovando. No blanqueo la masa en agua caliente. Tras la fermentación, doy forma al pan. El resultado final es un producto aireado y poroso, perfecto para tostadas y bocadillos con mantequilla.#BreadChallenge
I love baking bread. I’m currently learning how to work with sourdough. My favorite bread these days is a combination of sourdough and yeast. I bake bread using Hans Ovando’s New York Bagel recipe. I don’t blanch the dough in hot water. After fermentation, I shape the bread. The end result is an airy, porous product, perfect for toast and buttered sandwiches.Traducido del inglés
Mishara Davis, jaddygonzalez y3 más3 Comentarios-
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Scoolinary Team
Hello Viktoria! The crumb looks airy and soft, and the close-up shows its texture beautifully 👏 A cleaner frame could make the loaf stand out even more. What’s your #1 tip for balancing sourdough character with that tender sandwich-style finish? Tag @Scoolinary_en in stories 😊
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@soldamiani Thank you! I haven’t found my perfect sourdough bread recipe yet. Everything I’ve made before hasn’t worked for me. It might be my oven, but even adding minimal yeast to the dough changes the results. I’m happy with both the taste and texture.
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Level:
Scoolinary Team
@studiosoloway Viktoria, that airy, porous crumb really shines, and the close-up does a great job of celebrating it. What’s the one adjustment you think could bring you closer to your perfect sourdough recipe?
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