Levain of blé dur 150 g

Do you dream of impressing your family by making your own white bread? Would you like to serve your children a delicious homemade brioche for their snack?

But it seems difficult to achieve? You've already tried, but unfortunately it was a failure?

Don't worry, all that is behind you now!

With this dry mixture of durum wheat sourdough and baker's yeast, making white bread and brioches has never been easier!

Simply add it to your preparation and you're done.

After baking, the crust will be nice and crispy, the crumb will have a beautiful white colour reminiscent of white breads and its unique flavour will reveal fruity, malty and acidic notes.

Plus, there's no need to add baker's yeast separately!

Indeed, this dry mixture consists of devitalized durum wheat sourdough and instant dry baker's yeast.

Product benefits:

• Ready to use, this dry mixture simply adds to your preparation
• Allows you to make delicious crispy breads
• Practical, no need to add baker's yeast!
• Packaged in a single-material 100% recyclable sachet

How to use the dry sourdough/yeast mixture?

Ready to use, it is used as is. Incorporate the required quantity directly into your flour or add at the beginning of kneading.

Recommended dosage: 4% relative to flour weight. Do not ingest in its raw state.

Basic recipe for making white bread:

1. In a bowl, warm 600 g of water. Meanwhile, in a mixer bowl, place 1 kg of T55 wheat flour, 40 g of Patisdécor sourdough/yeast mixture and 16 g of salt.
2. Take the lukewarm water (not hot), then pour it over the flour/sourdough-yeast/salt mixture. At low speed, knead for 8 minutes then 5 minutes at medium speed.
3. Cover the dough with a damp cloth and let it rise for 1 hour at room temperature (approx. 22°C).
4. Deflate the dough then shape it as desired: this is the shaping stage. Let it rise for another 1 hour.
5. Score the surface of the bread with a lame and place the shaped dough in the oven at 240°C for 40 minutes, using fan heat.

Tips:

• The scoring stage allows gas to escape during the first few minutes of baking: the CO2 produced during fermentation and water vapours can escape properly. The score therefore impacts the volume and structure of the bread.
• Placing a container of water at the bottom of the oven during baking prevents the dough from drying out on the surface, delays crust formation and makes it thinner and glossier.
• You can let your bread ferment in a bread banneton.

Basic recipe for homemade brioche:

1. In a mixer bowl, place 1 kg of T55 wheat flour, 10 g of salt, 160 g of sugar, 40 g of Patisdécor sourdough/yeast mixture, 400 mL of milk and 4 eggs.
2. At low speed, knead for 5 minutes then add 160 g of butter in small pieces, then knead again for 8 minutes at medium speed.
3. Cover the dough with a damp cloth and let it rise for 1 hour 30 minutes at room temperature (approx. 22°C).
4. Deflate the dough then shape it as desired: this is the shaping stage (family and/or individual brioches). Let it rise for another 1 hour.
5. Preheat the oven to 190°C and bake for 20 minutes (if individual brioches) or 45 minutes (if large brioche).

Tips: Brush the surface of the brioche before baking: it will get a beautiful golden colour!

How to store the rye sourdough?

Store away from heat and moisture. Consume quickly after opening.