The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Arbyg's blog

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

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