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С 2012

the bread bible book

Характеристики

great crisp crust, soft light texture

Вкус и аромат

Рецептура

Ингредиенты для стартера

  • 200g Water
  • 200g Wholemeal Wheat Flour
  • 100g Starter
  • 500g Flour
  • 500g Water
  • 1200g Starter
  • 1700g Undefined
  • 3000g Flour
  • 60g Salt

Ингредиенты для обновления

  • 200g Starter
  • 40g Wholemeal Wheat Flour
  • 200g Water
  • 200g Flour
1
bring the starter out at room temp for about 1-2hr mix and stand at room temp for 1-2hrs then stor in the fridge
200g Starter 40g Wholemeal Wheat Flour 200g Water 200g Flour

Метод работы

1
expand started, sit at room temp overnight 24hr
200g Water 200g Wholemeal Wheat Flour 100g Starter
2
next day feed starter again sit at room temp overnight 24hr
500g Flour 500g Water
3
next day make the dough, place starter, water and flour and knead for 8-10min rest for 20mins then add salt and knead a further 3mins, prove for 3hrs, fold every 45min-1hr
1200g Starter 1700g Undefined 3000g Flour 60g Salt
4
shape the dough and sit at room temp till prover about 3-4hrs then place in the fridge over night
5
next day pull the shaped dough out to room temp for about 1hr then slash and back 10min at 250 with steam 15min at 180 5min at 160 vent open

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