Rebooting my starter after a lengthy stay in the fridge while I waited for my oven glass on backorder to arrive. It's not 100% back to peak condition but I'll take these crumbs all day.
by SourJoshua
1 Comment
SourJoshua
Here’s the recipe, not my usual spec but fancied giving the egg thing a whirl
80% Matthews Churchill 20% Matthews stoneground wholemeal 85% water 25% levain (75% hydro) 12% whole egg 2% salt
DDT 26°c
Mixed to windowpane, several folds throughout bulk at 28°c for 7 hours, dough a little over doubled in volume.
Tipped onto floured surface and divided by eye with a dough knife.
1 Comment
Here’s the recipe, not my usual spec but fancied giving the egg thing a whirl
80% Matthews Churchill
20% Matthews stoneground wholemeal
85% water
25% levain (75% hydro)
12% whole egg
2% salt
DDT 26°c
Mixed to windowpane, several folds throughout bulk at 28°c for 7 hours, dough a little over doubled in volume.
Tipped onto floured surface and divided by eye with a dough knife.
Baked at 230°c on steel for 18 minutes.