{"product_id":"levain-de-ble-dur-150-g","title":"Levain of blé dur 150 g","description":"\u003cp\u003eDo 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?\u003c\/p\u003e\r\n\u003cp\u003eBut it seems difficult to achieve? You've already tried, but unfortunately it was a failure?\u003c\/p\u003e\r\n\u003cp\u003eDon't worry, all that is behind you now!\u003c\/p\u003e\r\n\u003cp\u003eWith this \u003cstrong\u003edry mixture of durum wheat sourdough and baker's yeast\u003c\/strong\u003e, making white bread and brioches has never been easier!\u003c\/p\u003e\r\n\u003cp\u003eSimply add it to your preparation and you're done.\u003c\/p\u003e\r\n\u003cp\u003eAfter 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.\u003c\/p\u003e\r\n\u003cp\u003ePlus, there's no need to add baker's yeast separately!\u003c\/p\u003e\r\n\u003cp\u003eIndeed, this dry mixture consists of devitalized durum wheat sourdough and instant dry baker's yeast.\u003c\/p\u003e\r\n\u003cp\u003eProduct benefits:\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eReady to use, this dry mixture simply adds to your preparation\u003c\/li\u003e\r\n\u003cli\u003eAllows you to make delicious crispy breads\u003c\/li\u003e\r\n\u003cli\u003ePractical, no need to add baker's yeast!\u003c\/li\u003e\r\n\u003cli\u003ePackaged in a single-material 100% recyclable sachet\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003eHow to use the dry sourdough\/yeast mixture?\u003c\/p\u003e\r\n\u003cp\u003eReady to use, it is used as is. Incorporate the required quantity directly into your flour or add at the beginning of kneading.\u003c\/p\u003e\r\n\u003cp\u003eRecommended dosage: 4% relative to flour weight. Do not ingest in its raw state.\u003c\/p\u003e\r\n\u003cp\u003eBasic recipe for making white bread:\u003c\/p\u003e\r\n\u003col\u003e\r\n\u003cli\u003eIn 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.\u003c\/li\u003e\r\n\u003cli\u003eTake 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.\u003c\/li\u003e\r\n\u003cli\u003eCover the dough with a damp cloth and let it rise for 1 hour at room temperature (approx. 22°C).\u003c\/li\u003e\r\n\u003cli\u003eDeflate the dough then shape it as desired: this is the shaping stage. Let it rise for another 1 hour.\u003c\/li\u003e\r\n\u003cli\u003eScore 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.\u003c\/li\u003e\r\n\u003c\/ol\u003e\r\n\u003cp\u003eTips:\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eThe 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.\u003c\/li\u003e\r\n\u003cli\u003ePlacing 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.\u003c\/li\u003e\r\n\u003cli\u003eYou can let your bread ferment in a bread banneton.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003eBasic recipe for homemade brioche:\u003c\/p\u003e\r\n\u003col\u003e\r\n\u003cli\u003eIn 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.\u003c\/li\u003e\r\n\u003cli\u003eAt low speed, knead for 5 minutes then add 160 g of butter in small pieces, then knead again for 8 minutes at medium speed.\u003c\/li\u003e\r\n\u003cli\u003eCover the dough with a damp cloth and let it rise for 1 hour 30 minutes at room temperature (approx. 22°C).\u003c\/li\u003e\r\n\u003cli\u003eDeflate the dough then shape it as desired: this is the shaping stage (family and\/or individual brioches). Let it rise for another 1 hour.\u003c\/li\u003e\r\n\u003cli\u003ePreheat the oven to 190°C and bake for 20 minutes (if individual brioches) or 45 minutes (if large brioche).\u003c\/li\u003e\r\n\u003c\/ol\u003e\r\n\u003cp\u003eTips: Brush the surface of the brioche before baking: it will get a beautiful golden colour!\u003c\/p\u003e\r\n\u003cp\u003eHow to store the rye sourdough?\u003c\/p\u003e\r\n\u003cp\u003eStore away from heat and moisture. Consume quickly after opening.\u003c\/p\u003e","brand":"Cerf Dellier","offers":[{"title":"Default Title","offer_id":54494286020937,"sku":"P-LevainBleDur-150g-PD","price":5.52,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1015\/7365\/6905\/files\/p2073_1.jpg?v=1780691206","url":"https:\/\/special-day.ch\/en\/products\/levain-of-ble-dur-150-g","provider":"Special Day","version":"1.0","type":"link"}