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/ @fumisf4438
This video wakes up Chef Levin
I will introduce the process.
Relying on the memory of books I read a long time ago
I'm waking up so much about
I don't know if it will be helpful,
You can wake up with such an appropriate feeling
For those who have a high hurdle to yeast
I wish I could lower the hurdle
I'm doing it as usual
I hope you will take a closer look.
How to make
First day
Whole grain flour 30g
Water 30g
Ferment up to twice and let rest overnight in the refrigerator
the 2nd day
Lisdol (semi-strong flour) 60g
Water 42 g
Total amount of seeds on the first day
Ferment up to twice, let it rest overnight in the refrigerator
Third day
Lisdol 70g
Water 49 g
The seeds of the previous day
Ferment up to twice, let it rest overnight in the refrigerator
Day 4
Lisdol 70g
Water 42 g
The seed of the previous day 22 g
Ferment up to twice, let it rest overnight in the refrigerator
Day 5
Spring Yutaka Blend Premium 7 70g
Water 25 g
Seed 20 g
(In the video, the total amount of seeds is shown, but this amount is easier to organize.)
Day 6
Seed 17-20g
Harubure 7 64g
Water 30 g
Ferment up to twice, let it rest overnight in the refrigerator
Day 7
Same as day 6
Seed splicing
Seed 12g
Powder 50g
Water 25 g
The amount in the process is a guide.
Powder and water are added with the image of gradually hardening the seeds.
Depending on the hardness of water and the type of powder
The dough may be sticky or too hard
To be adjusted by yourself
I recommend it.
I have written the type of powder, but
Even if you don't bother to buy
You can use your own powder.
Please stop all cake flour (laughs)
When yeast becomes stable and can be inherited,
You will understand the characteristics of the Levin chef.
Don't be afraid to enjoy yourself
Let's have a baking life.
Homemade yeast # How to wake up Levin Chef # How to make campagne
fumi *つくる暮らし S&F*