September 22, 2012 - 1:43am
Country bread with Spelt flour
Country bread with Pate Fermentee 
@1day (pate fermentee)
spelt flour 150g
dry yeast 0.06g
1.Mixing just smooth.
2.Rise 12 to 16 hours 70F
Spelt flour 150g
Water 114g + 1Tablespoon
Dry yeast 0.66g
pate fermentee all of above
1.Mixing Supple and loose and wet but, dulable Muscle has.
moderate(medium) gluten develop. 77F
2.Bulk ferment two times to volume untill.
5.Final Ferment about 1hours. 80%-90 % untill after shaping volume
6.Baking 450F Steam(Color in side until it) about 25min.
Crust has became damp when cooling stage. what problem? Ever, Excessive amount of steam? Humidity inside the oven is too high, Because the amount of one steam ejected too high (use steam oven)?And the crust does not sound.What Problem?Help me please.