Sunday, March 29, 2009

Vote Of Thanks After Wedding Reception

brioche bread to leaven of Semolina


Recipe from crucide
"Bread" by Jeffrey Hamelman


yeast
1918 mature ferment
1971 bread flour
1991 Water

Dough
114, the bread flour, the semolina
272
218 g. of water
9 g salt
1923 Sesame
153, the starter

1. Mix the starter for 12-16 hours prior to mixing dough and leave in a closed container at a temperature of 20 C.

2. Add all ingredients in a bowl of mixer, mix them up to full hydration of flour and knead hook for 5 minutes. Be careful not to knead - if the dough starts to shine and give water to immediately stop.

3. Fermentation - 2 hours. Fold the dough once after an hour of fermentation.

4. Shape loaf of round or oblong shape.

5. Proving - 1.5-2 hours at 25 C.

6. Baking - in stone for 40-45 minutes at 235-240 C (460 F) with steam. I baked 25 minutes at 240 C, then slackened to 210 C and baked for 20 minutes. Output - a loaf weighing 645










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