Any details? It does look lovely.
We've made our goal, but there is still the whole rest of the month to go. Stop by for a visit and take a look! I think you'll enjoy what you see.
Thank you!
https://www.kickstarter.com/projects/1392047624/100-little-loaves-0
Sure... It's just a standard sourdough, details below:
This is my everyday Pain Au Levain that I use for sandwiches etc.
450gr white flour
50gr Wholewheat
325gr Water
100gr Levain
10gr Salt
1) Autolyse without the salt for 30 minutes
2) Add salt and 10gr water then stretch and fold for 5 minutes
3) Bulk fermentation for 3 hours with stretch and folds
4) Retard in fridge for 10 hours
5) Bake 45 minutes on a baking stone @ 410f (convection oven)
Comments
Any details? It does look lovely.
We've made our goal, but there is still the whole rest of the month to go. Stop by for a visit and take a look! I think you'll enjoy what you see.
Thank you!
https://www.kickstarter.com/projects/1392047624/100-little-loaves-0
Sure... It's just a standard sourdough, details below:
This is my everyday Pain Au Levain that I use for sandwiches etc.
450gr white flour
50gr Wholewheat
325gr Water
100gr Levain
10gr Salt
1) Autolyse without the salt for 30 minutes
2) Add salt and 10gr water then stretch and fold for 5 minutes
3) Bulk fermentation for 3 hours with stretch and folds
4) Retard in fridge for 10 hours
5) Bake 45 minutes on a baking stone @ 410f (convection oven)