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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