Looking for French Boule recipe that uses fresh yeast
I found some of the best bread I've ever had at a bakery over the holidays. The owner went to SFBI for their 8 week course, and opened a bakery. He's turning out some awesome bread. Of course he's secretive about what he uses for flour and other things. I know SFBI's recipes tend to use Type 70 flour, so I have a bag of Type 70 malted and Type 85 malted coming from Central Milling.
I used to be big into baking sourdough breads and at one point had about 4 different sourdough cultures going. But it's been awhile and I don't have any going right now. I'm looking for a good SFBI-style french boule recipe that uses my Type 70/85 flour, and fresh yeast. I'm sure I could whack something together pretty quickly myself, but I'm sure some of you have taken SFBI's sourdough I or II classes. I'm pretty sure this bakery I like uses fresh yeast in their boule because it says yeast on the ingredients, and they have a separate sourdough boule that says sourdough culture on the ingredients.
Any suggestions for a recipe? What differences am I going to notice between the type 70 and type 85?
How about -
Flour 100%
Water 72%
Salt 2%
Fresh cake yeast 0.8%
Autolyse 30 minutes flour with 62% water (hold 10% on reserve)
Mix in yeast and salt for 7 minutes
Add remaining 10% water mix on high for 3-6 minutes or until dough forms a ball.
Proof for 1st
One set of letter folds
Proof 30 minutes.
One set letter fold
Cold retard 6-24 hours until about 1.5 - 2 time risen.
Preshape and rest for 20 minutes
Shape
Proof max 40 minutes at around 72f ambient temp (not dough temp dough should still be rather cool)
Score and Bake 480f +
Haven't used their t85 but imagine it would have more bran and perform like a whole wheat and white blend - the t70 has good flavor and very malty with quite a lot of bran (wish they would grind it in more)