High percentage starter loaf
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hello all
ive been making an organic loaf lately of the following %'s
90% unbleached organic flour
10% wholemeal organic flour
2% salt
1% fresh yeast
50% starter
65% hydration
mix on low for 3-4 minutes,autolyse for 30 minutes, continue mixing until the dough passes the 'windowpane' test. Bulk fermentation for 2 hours with 4 s+f. Shape in to boules and final rise for 1 hour and 30 minutes. Slash and bake at 200c for 30 minutes.
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