The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Extended Ferment

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3-day, WW, Rye and Bread Flour Loaf

October 15, 2009 - 11:45am -- Igwiz

Hi all:


 


I just finished baking an extended fermentation, 3-build, 25% WW, 25% rye, 50% Bread Flour this morning.  VERY happy with the outcome. 


 


Hour 0:


 


1/4 cup ripe starter


1/4 cup water


1/3 cup rye flour


1/3 cup WW flour


 


Hour 16-24:


 


All of Section 1 product (about 8 ounces)


8 ounces of water


8 ounces of rye flour


8 ounces of WW flour


 


Hour 40 to 48:

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