BoB (Bread of Breads) recipe

BoB (Bread of Breads)

Lakewood, Amerika Birleşik Devletleri

Yaşı

25Yıllık
Rengi

Kaynak ülke Amerika Birleşik Devletleri

Lezzet
ve Tat

Karışım

53%
26%
21%
Sıvı Un Diğer
BoB (Bread of Breads)

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin

1999 'dan beri

At one time I was the Head Baker, CMB and Director of Bakery Operations for Andre Boudin Bakery out of San Francisco Ca. It made sense to make Sourdough Bread.

Özellikleri

I am very specific in bread flour I use in my bread and in the starter. Through experience I have found specific flours that are great in flavor for breads. My formulas are time proven , I usually make a medium developed dough and control the time and temperatures to make a consistent bread.

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

  • 100% Hi gluten
  • 40% Mother dough
  • 44% Water
  • 100% Bread flour
  • 40% Starter
  • 2.25% Salt
  • 61% Water

Besleme malzemeleri

1

Çalışma yöntemi

1
My Key to Sourdough is the starter/Mother Dough, I use a stiff starter, Using Bakers Math, 100% Hi Gluten Flour, 40% Mother Dough/start, and 44% Water. this is for my Sourdough starter, I then let it rest for 24 hours at 60°F . In a container in large Bulk form. Covered.
100% Hi gluten 40% Mother dough 44% Water
2
Bread Formula, 100% Bread Flour, (12% protein Flour +or -) 40% Starter, made the day before 2.25% Salt 61% Water. Mix for 8-11 minutes.
100% Bread flour 40% Starter 2.25% Salt 61% Water

Result

BoB (Bread of Breads)  first overview
BoB (Bread of Breads)  second overview
BoB (Bread of Breads)  first slice
BoB (Bread of Breads)  second slice

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin