Not a baker but am a professional chef mainly learnt how to make bread through YouTube videos
This is my second bake really happy with it, it's a blend of euro t55 bakers and wholemeal, and the baguettes are hand rolled traditional style,
by bigfergs
3 Comments
bigfergs
30 percent wholemeal 20 percent t55 50 percent bakers 65 percent water 2.2 percent salt 1 percent fresh yeast 20 percent levain 5 percent water
Temp flour and room temp, whatever they both equal minus 54 degrees. This is your water temp. Mix flour and 65 percent water and fresh yeast and sour dough, autolyse for half an hour, after autolyse add salt and slowly add extra 5 percent water, mix on speed one for 5 minutes then speed 2 for 6 temp dough make sure it’s between 24c and 26c and also at a windowpane test, coil fold, then wait half an hour coil fold again, then coil fold again. Portion to 1kg lightly flour batonette with rice flour and wholemeal flour, let the dough rest on the bench for 10 minutes after preshaping. Then to the bicycle seat shaping method, then proof in the batonette for 20 minutes at room temperature then put in to fridge to retard overnight, for around 20 hours. Preheat deck oven to 280c at the top and 220c on the bottom, steam bake for 25 minutes, then once colour appears put a rack on the bottom of the bread and remove all possible steam. Bake for another 25 minutes, then open door up and bake for another 10 minutes and dry the bread out.
3 Comments
30 percent wholemeal
20 percent t55
50 percent bakers
65 percent water
2.2 percent salt
1 percent fresh yeast
20 percent levain
5 percent water
Temp flour and room temp, whatever they both equal minus 54 degrees. This is your water temp. Mix flour and 65 percent water and fresh yeast and sour dough, autolyse for half an hour, after autolyse add salt and slowly add extra 5 percent water, mix on speed one for 5 minutes then speed 2 for 6 temp dough make sure it’s between 24c and 26c and also at a windowpane test, coil fold, then wait half an hour coil fold again, then coil fold again. Portion to 1kg lightly flour batonette with rice flour and wholemeal flour, let the dough rest on the bench for 10 minutes after preshaping.
Then to the bicycle seat shaping method, then proof in the batonette for 20 minutes at room temperature then put in to fridge to retard overnight, for around 20 hours.
Preheat deck oven to 280c at the top and 220c on the bottom, steam bake for 25 minutes, then once colour appears put a rack on the bottom of the bread and remove all possible steam. Bake for another 25 minutes, then open door up and bake for another 10 minutes and dry the bread out.
Bakery grade stuff, awesome!
Looks amazing. 10/10 would eat