Ratio of stone ground flour from the mill to regular flour
So I attempted to make Pain de Champagne based on a recipe from Julia Child's "Baking with Julia".
Basically: 1)Make dough from 1/2cup flour, 3tbs water, 1/2 tsp milk, let sit 2 days 2) add 1/3 cup water, 3/4 cup flour, let sit 18 hours
Now at this point I was supposed to add more flour and water and let sit again, but it was horrible. The dough after the first 2 days had risen a little and smelled like a slightly sour dough, but after that third day, it was really sour, had the consistancy of stiff yogurt, and reaked of rotten milk perhaps? Now, leaving something with milk in it at room temp for 3 days seems like a bad idea, but it is the recipe.
My oven does not have the capacity to bake several
loaves at the same time so I have to make small batches of dough
So now I use my bread machine for mixing and kneading for about 7 to 8 minutes
I wonder if additional hand kneading is necessary such as stretching and folding the dough several times whilst adding salt?
I baked these this weekend. It doesn't get much simpler.