bread cobs once against using lev bre from bakery bits uk! Like I mentioned in an earlier post I like to try different products and this superb sourdough dried yeast produces excellent tasting bread
Gorgeous color, consistent size and appearance. All good and I bet they were tasty! Can you tell us a bit more about them? Was it an enriched dough, what was the crumb like? How were they used?
Lev' Blé wheat leaven is a popular and easy way to make bread with the taste of sourdough but without the effort. The forumulation from France is based on dried yeast blended with devitalised organic sourdough starter for that sourdough taste.
The 85g sachet is enough to lift 2kg of flour or approximately 3kg dough (depending on the recipe). It is simply added to the dry ingredients in the same way as dried yeast, a recipe to get you started is below.
Ingredients: Dehydrated and devitalised wheat sourdough starter (organic), dried yeast
Allergens: Contains wheat and gluten
Lev' Blé wheat leaven is a popular and easy way to make bread with the taste of sourdough but without the effort. The forumulation from France is based on dried yeast blended with devitalised sourdough starter for that sourdough taste.
The 85g sachet is enough to lift 2kg of flour or approximately 3kg dough (depending on the recipe). It is simply added to the dry ingredients in the same way as dried yeast, a recipe to get you started is below.
Ingredients: Dehydrated and devitalised wheat sourdough starter (organic), dried yeast
Allergens: Contains wheat and gluten
By Hand: For a 850g loaf: (1) Mix 500g bread flour of your choice with 21g, (1/4 sachet) Lev’Blé, 8g salt and 320g warm water.(2) Give an initial knead.(3) Leave covered at room temperature for 30mins.(4) Knead again and leave for around 60 mins.(5) Turn out the dough and shape as required and put into a 1kg banneton or 900g loaf tin(6) Bake at 220C for about 45 minutes.Bread Machine: Add the ingredients into the machine in the normal way and select the wholemeal bread program. Once opened, the sachet should be used within a week.
Gorgeous color, consistent size and appearance. All good and I bet they were tasty! Can you tell us a bit more about them? Was it an enriched dough, what was the crumb like? How were they used?
Cathy
Hi Cathy hope this helps you
http://bakerybits.co.uk/featured-products/lev-ble-wheat-leaven.html#detailedproductinfo
Regards Bob.
Lev' Blé wheat leaven is a popular and easy way to make bread with the taste of sourdough but without the effort. The forumulation from France is based on dried yeast blended with devitalised organic sourdough starter for that sourdough taste.
The 85g sachet is enough to lift 2kg of flour or approximately 3kg dough (depending on the recipe). It is simply added to the dry ingredients in the same way as dried yeast, a recipe to get you started is below.
Ingredients: Dehydrated and devitalised wheat sourdough starter (organic), dried yeast
Allergens: Contains wheat and gluten
Lev' Blé wheat leaven is a popular and easy way to make bread with the taste of sourdough but without the effort. The forumulation from France is based on dried yeast blended with devitalised sourdough starter for that sourdough taste.
The 85g sachet is enough to lift 2kg of flour or approximately 3kg dough (depending on the recipe). It is simply added to the dry ingredients in the same way as dried yeast, a recipe to get you started is below.
Ingredients: Dehydrated and devitalised wheat sourdough starter (organic), dried yeast
Allergens: Contains wheat and gluten
By Hand: For a 850g loaf: (1) Mix 500g bread flour of your choice with 21g, (1/4 sachet) Lev’Blé, 8g salt and 320g warm water.(2) Give an initial knead.(3) Leave covered at room temperature for 30mins.(4) Knead again and leave for around 60 mins.(5) Turn out the dough and shape as required and put into a 1kg banneton or 900g loaf tin(6) Bake at 220C for about 45 minutes.Bread Machine: Add the ingredients into the machine in the normal way and select the wholemeal bread program. Once opened, the sachet should be used within a week.