TigerX's blog

This Bread  was made up of %100 Water Percentage (Hydration)...

Recipe:

- 350 gr APF

- 150 gr Whole WF

- 15 gr Potato Flour

- 15 gr Wheat Germ

- 530 gr Water  (%100 Bakery percentage)

-150 gr Starter (%100 Hydration)

- 12 gr Salt

Overall hydration is : %100...

This is my BAGET ...

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 325 gr Water  (%65 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

This is my Tartine "Basic Country Bread" with original recipe...

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 375 gr Water  (%75 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

Whole water  percentage is %77.2.. That is original recipe from the "Tartine Book"...

I want to share my latest bread video with you...

It is made up of 450 gr APF + 50 gr Whole WF with Instant yeast... It is all purpose daily bread..

Enjoy...