Sweet recipes with the use of Crème de Levain

Confectionery recipes created with the use of Crème de Levain live liquid sourdough

List of recipes:

All can be downloaded as a brochure.

Crème de Levain® ensures that the finished product contains full flavor.

It gives the bread a rich taste
It increases the intensity of flavor, acidity and taste characteristic for fermented bread with the use of sourdough
It provides a typical texture that is specific to sourdough baking
It gives the bread an appetizing color of the crust and crumb

Crème de Levain® offers professional bakers many opportunities:

The production is similar to spontaneously fermented sourdoughs
Due to its stability, it provides exceptional results
Regeneration is not required, so you save time
It guarantees that no undesirable microorganisms will develop and reduce the quality of sourdough

*Ingredients*	Ingredients[w %]
Flour	100
Water	40
Salt	2
Yeast	4
Ibis improver	0,5
Butter	6
Sugar	12
Eggs	5
Crème de Levain®	8
*Instructions*
Mixer type	Planetary
Mixing*	3 min in 1. + 6 min in 2.
Dough temperature	20-22ºC
Resting	30 min at 5°C
Folding	25% based on the dough
Rolling	3 single folds or 1 double + 1 straight
Resting	20–35 min at 5°C
Final thickness	2,5 mm
Cutting	55 g
Proofing	2 h at 28°C
Baking	15 min at 200°C in a deck oven

Gallery

Files to download