The bairn recipe

The bairn

Cowdenbeath, Соединенное Королевство

Смесь

30%
55%
15%
жидкость муку Другой
The bairn

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С 2018

Been a baker for over 35 years and as the world keeps on changing bakery techniques change and people’s taste buds change and dietary habits and needs so I decided to stop buying store bought bread and now make it for friends and family

Характеристики

As it matures it gives you a great ear on you’re bread and I look forward to using it in all kinds of other loafs

Вкус и аромат

The bairn top shot
The bairn jar shot
The bairn front shot
The bairn rising shot

Рецептура

Ингредиенты для стартера

  • 200g Flour
  • 225g Wa
  • 120g Starter
  • 207g Flour

Ингредиенты для обновления

  • 100% Flour
1
Add 100g of plain flour 100g of water
100% Flour

Метод работы

1
Add 200g of t55 baguette flour 225g of water120 g of fed starter
200g Flour
2
Add 225g water
225g Wa
3
Add 120g of starter
120g Starter
4
I put that on top of my fridge covered for 9.5 hours then add another 200g of t55 baguette flour and 7g of salt mix together and give it a little kneed sometimes I’ll put it straight into a banneton or back in the bowl and if in banneton put it in the fridge to prove until I have slept
207g Flour

Result

Foccacia

Kind of pizza bread
The bairn Foccacia first overview
The bairn Foccacia second overview
The bairn Foccacia first slice
The bairn Foccacia second slice

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