jamcraft's blog

Today’s Bread [2013.2.4_5]

・100g Apple Yeast Leaven
・150g Lys d'or (bread flour)
・35g Super Fine Hard (whole wheat flour)
・3g Sea Salt
・115g Water (total 70% hydration dough)

• 9 hours at room temperature (16~18C) bulk fermentation.
• Baked covered steel cans.

by jamcraft, on Flickr

Today’s Bread [2013.1.27_28]

・100g Levain (Maison Kayser Traditional)
・300g Legendaire (bread flour)
・50g Gristmill (stone-mill 1CW)
・0.8g Saf Instant Dry Yeast
・5g Sea Salt
・222g Water (total 68% hydration dough)

• 8 hours at room temperature (15C) bulk fermentation.
• divide in 3 parts.
• Baked covered steel cans.

by jamcraft, on Flickr