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Bread baking - Jul 25, 2014
Small bread version
Recipe - includes baker percentages
- all-purpose flour - 264 g
- white whole wheat flour - 176 g
- starter (100% whole grain) - 176 g - 40%
- water (room temp) - 352 g - 80%
- salt - 12 g
264 + 176 + = arithmetic string could not be processed. syntax error at (eval 72) line 2, at EOF
House temp in the 70s.
Plan
- 40-min autolyse.
- 20-min between the 4 stretch-and-folds.
- 4- to 6-hour ferment.
- 20-min bench rest after gently shaping dumped dough into a round.
- stretch-and-fold, shape, tighten, place in basket seam-side up.
- 2- to 3-hour proof.
- preheat for at least 30 min at 525 degrees.
- place stone on 3rd or 4th rack level from the top.
- place cast iron skillet or dutch oven in bottom and/or top of stove.
- will place 1 to 2 cups of boiling water into cast iron to provide steam.
- bake for 40 to 50 minutes.
Notes
From JR's : articles
166 words - 888 chars
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