Norcia

9.80 SGD

DESCRIPTION

Norcia, a beautiful town in Italy where inspiration for this unique baking ingredient originated. This sourdough has an inviting taste profile of high acidity combined with unique aroma, delicious taste and a dark color. Perfect for starters, afternoon tea or even a sandwich. 

We finally made this Sourdough possible for bakers to bake delicious bread instantly without having to wait overnight, or feeding your sourdough starter.

Where there’s a whisk, there’s a way, Buon Appetito!!

Halal Certified

Learn how to use our products here: Classroom – Biocreation | Biocreation (biocreations.asia)

QUANTITY

Put umami loaded mashed potato into your dough, balance with Norcia Sourdough Powder and imagine the combination of taste and texture in every mouthful.

  1. INGREDIENTS

    A 53% 265g Water
    100% 500g German Bread Flour Type 550
    5% 25g Norcia Sourdough Powder
    3% 15g Salt
    2% 10g Domino Verde Natural Improver
    2% 10g Angel instant yeast

    B 71% 355g Roughly mashed russet potato (Steamed and skinned)
    1% 4g Angel Yeast Extract
    5% 25g Olive oil
    4% 20g Minced Garlic
    2% 10g Minced fresh flat-leaf parsley

    C 10% 50g Optional Filling: Shredded Parmigiano Reggiano
    10% 50g Cheese Cubes

    METHOD

    1. Using an electric mixer, mix all the ingredients of the bread dough (A) until well blended.
    2. Add in two tablespoon of the potato mix B at intervals, until well blended, then add another spoon of potato mixture, until dough is silky and smooth.
    3. Cover and leave the dough for first bulk fermentation for 15 mins in room temperature.
    4. Place dough on table to do a letter fold, put back into bowl to rise for second fermentation for 15 mins.
    5. Divide the dough into 150g sizes
    6. Final fermentation for 30mins
    7. Bake 250 degrees for 10-15 mins