The Winston knot explained in detail
Rockin the granddad bod. Check the full storyline in my blog. I miss spoke not the Winsor knot, The Winston knot.
Rockin the granddad bod. Check the full storyline in my blog. I miss spoke not the Winsor knot, The Winston knot.
Hello bakers,
I recently read Sarah Black’s One Dough Ten Breads book and while I found it very interesting, there was something that puzzles me in her baking instructions : for all the recipes she uses the lava rocks method to create steam in the home oven, but she never removes them after the customary first 15-20 mins which is what I’ve learned ever since I started making sourdough and other artisan loaves.
I have seen some discussion about this recipe here and other places on the internet. Trying to get it right but its over proofing (I think) in the refrigerator. Here's the recipe/process for 2 loaves:
Night before:
9:30PM
Mix
100 GRAMS STIFF STARTER
200 GRAMS 60 DEGREE WATER
200 GRAMS KING ARTHUR BREAD FLOUR
Leave at 74 degrees room temp
Next Day:
11:00AM Starter has doubled in size and just begun to drop.
Mix Starter + 600 grams water at about 56°F
Add
600 grams white bread flour
This topic was posted on the weekly Washington Post food chat. The OP provided a link to the method and I thought it might be of interest to some here:
I am on vacation this week and managed to squeeze in a weekday bake.
Sorry no crumb shot as this was a gift for a friends birthday.
73% hydration 10% whole wheat ...20 hours overnight in the refrigerator.
Cheers,
Rick
I am an avid bread baker in the USA. I have been making a no knead dried cherry walnut bread in a dutch oven for a couple years in the USA. I always use King Arthur unbleached all-purpose flour there. But when I try to make here in Spain I have tried the Harina de Trigo. The dough turns out SO wet. It still tastes very good but, the crust turns out quite hard. I am thinking that I need to try a stronger flour, like Harina Fuerza but I am not sure. Can anyone on this forum help me with this?