The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tonight's bread!

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rfusca's picture
rfusca

Tonight's bread!

I bake bread at least every few days, here's tonight's.  About a 70% hydration, just a basic batard. 70% water, 2% salt, 0.5% yeast.  In the fridge for a day, shaped, proofed for 45 minutes.

Syd's picture
Syd

Looks great!

Best,

Syd

dmsnyder's picture
dmsnyder

David

dwfender's picture
dwfender

What are your temps and cooking times?