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:

  1. CROISSANT
  2. PARISIAN BRIOCHE
  3. GÂCHE VENDÉENNE
  4. KOUGLOF

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

Croissant

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

Parisian brioche

Ingredients

Ingredients [w %]

T55 flour

100

Eggs

45

Salt

2

Yeast

4

Ibis improver

3

Crème de Levain®

10

Sugar

2

Butter

40

Milk powder

4

Instructions

Mixer type

Planetary

Mixing*

5 min in 1. + 5 min in 2.

Dough temperature

25-27ºC

Resting

15 h w 5°C

Weighting

40–300 g

Aging

15 min

Cutting

any

Proofing

1 h 45 min at 28°C

Baking

55 g

Proofing

2 h at 28°C

Baking

15-30 min at 180°C
Files to download