The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Arbyg's blog

  • Pin It
Arbyg's picture
Arbyg

Hello all,


This is my second bread post on TFL and I'm loving this site!


I would like to thank everyone for sharing their breads because it's getting me excited about bread again. I have been out of the bread business for 3 1/2 years and this site has motivated me to make bread again. I am sure it will lead me back to my passion. The starter I used here is 100% hydration made from dark rye that was later replaced with white flour. I learned this starter from Hammelman which I attended his course over 12 years ago. I feed it in small quantities in morning then later before bed. Simple recipe enjoy.


1000g bread flour


35% starter


2%salt


69% total hydration


Mix for 3min slow speed let rest for 15min mix med speed 3min


Fold after 20 min twice then again 1 hour later, proof until double divide let rest for 30-45 min then shape


I like to retard my dough for 8-10 hours but make and bake makes great bread as well


I bake at 450 10 min then reduce to 410 for about 35 min


I have not experimented with much of the elaborate steaming techniques found on this site, so I just dump two 1/2 cups of ice cubes during first 10 min 

Arbyg's picture
Arbyg

Hello,


I had the urge to bake a little Ciabatta for Christmas so here are the results.  First batch in years so it needs some improvement.


Method:


62%hydration Biga


2.1%salt


80%water


1/2tsp inst. yeast


Flour KA 200g


biga 600g


Mix with hook until window pane fold once after 1hour, proof until double, bake 420 for30-35min

Subscribe to RSS - Arbyg's blog