Some more pics from the weekend bakery that I ran that everybody loved! Thanks everyone
Some more pics from the weekend bakery that I ran that everybody loved! Thanks everyone
by Tiddlywinksrus
2 Comments
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Tiddlywinksrus
Apparently I need to attach a recipe so here’s the outline for a basic country bread.
80% white 20% wholewheat 80% hydration (+2-7% by feel) 25% starter 2.5% salt
Incorporate all ingredients but salt and levain Sit for a while Add salt w water Add extra water while mixing until appropriate Develop dough with whatever technique within first hour (e.g. coil folds every 15 mins) Bulk at 25-27ish dough temp until somewhat airy, smelling sweet (-20-40% depending on temp i don’t use rise though) Shape with a light but firm touch, the dough should be very extensible so make sure the final shape has good tension Overnight retard once you are happy with the degree of proof (ideally right after shaping) Bake 250C for 25mins with steam, 210 uncovered Eat and be happy about life
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Apparently I need to attach a recipe so here’s the outline for a basic country bread.
80% white
20% wholewheat
80% hydration (+2-7% by feel)
25% starter
2.5% salt
Incorporate all ingredients but salt and levain
Sit for a while
Add salt w water
Add extra water while mixing until appropriate
Develop dough with whatever technique within first hour (e.g. coil folds every 15 mins)
Bulk at 25-27ish dough temp until somewhat airy, smelling sweet (-20-40% depending on temp i don’t use rise though)
Shape with a light but firm touch, the dough should be very extensible so make sure the final shape has good tension
Overnight retard once you are happy with the degree of proof (ideally right after shaping)
Bake 250C for 25mins with steam, 210 uncovered
Eat and be happy about life