Recipes

by SourDom · More by this author { 2006 April 23 }

Recipes:

Pane Francese (1)

Starter:

1 teaspoon starter

90g white flour

90g water

Dough

180g starter (36%)

320g water (64%)

450g white bakers flour (90%)

50g wholemeal flour (10%)

10g salt (2%)

Pane Francese (2) - sponge

Sponge

1 teaspoon dried yeast

90g white flour (100%)
90g water (100%)
Dough

180g sponge (36%)

320g water (64%)
450g white flour (90%)
50g wholemeal flour (10%)

10g salt (2%)

Pane Francese (3) - biga

Biga

1/4 teaspoon yeast

80g water (80%)

100g white flour (100%)

Dough

180g biga (36%)

335g water (67%)

450g white flour (90%)

50g wholemeal flour (10%)

10g salt (2%)

Pane Francese (4) Hybrid

1/2 teaspoon yeast

100g hand hot water (20%)
180g sourdough starter (36%)
225g water (45%)
50g rye flour (10%)
50g spelt flour (10%)
400g white flour (90%)
10g salt