Leandro Di Lorenzo's blog

Hey, I don't post as much as i should here, but I'm excited about the new way of steaming, at least for me, that I used today!

First, I'm from Brazil, so sorry for some misspell or something :)

Hello everybody!!! It's been a long time since my last post!!!!!

Here I wanna show you this way of making bread...

I got some cancelation on my daily program. And I was without any pre-ferment what so ever!!!!

Then I decided to mix all the flour water yeast and a bit of malt (70, 2 and .2 %) and let ferment for at least 5 hours. A long time. I could have done a pre-ferment I know lol...

After this time I put into the dough the salt and a bit of ascorbic acid, since due to the long fermentation the dough was laking in strength.