The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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jconsford's picture
jconsford

Hello all, my name is Jonathan, and i recently (less than 2 months ago) started baking the bread at the restraunt i work at.  I am extremely excited to have this opportunity presented to me.  I started the first couple of weeks making somewhat dense dough using http://www.thefreshloaf.com/recipes/rusticbread <-- that recipe.  the more i made the more open my crumb became, and now ive tweaked the recipe (shown below) to my liking.  I am now trying to figure out how long i want to retard the dough once made.  

Preferment:

100% hyration
3lbs flour
3lbs water 

1 1/2 tablespoon salt

3/8 teaspoon yeast

final dough:

3lbs ~10oz flour
 2lbs water
1 1/2 tablespoons salt

1 1/2 teaspoons yeast

also, i can't get it through my bosses head how important the "unbleached"  flour is, i was using bleached AP flour at first and then he finally got me some bleached bread flour, anything i can tell him to stress the importance of unbleached flour?

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