Grape Skin Flour experiments
Got a little bag of Grape Skin flour to play around with.
Grape Skin flour was at 5 percent of the total flour weight and was used in an over night poolish to try to enhance the flavor. Mix was by hand, with additional stretch and folds...Otherwise it was a pretty basic dough, flour, water, salt, yeast, and the grape skin flour of course. Hydration was somewhere around 70. Had an autolyse, about 4-5 hours first fermentation in a slightly cool room (stretch and folds when needed), pre shape, rest for 30, shape, basket/couche, and into the oven.