The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A very small batch

Valdus's picture
Valdus

A very small batch

"You succeed you learn something, you fail you learn something."

I followed Dabrownman's advice to the letter. 

  • I mixed 60g starter, 120 ml water, 180g AP/Bread Flour, let it autolyse for 30
  • I added salt, mixed and slapped and folded 150 times. 
    • I would have enjoyed if there would have been more dough.
    • I was surprised at how much the dough stuck to my fingers. 
  • Stretch and folded exactly four times at 30 minute intervals. 
  • Let it rest for 30, preshaped this tiny bun. 
    • So small I could put it in a 2 cup pyrex glass. 
      • Went up to only cup. 
  • Waited for it to rise 90 minutes. 
    • Only went up to 1.5 cups (50% proof?)
  • My schedule demanded I put it in the fridge for a retard. 
  • This is where I am the next day. I think I will start the oven and bake it. 
    • I would dare to say it has gone down!

A very small batch