January 4, 2013 - 2:33am
Breaking Bread, an exploration of bread and its many facets.
City loaf
100% flour, stone-ground wheat, 80% extraction rate
89.9% water
24% starter
2.76% salt
Percentage of flour pre-fermented. 15%.
Final dough temperature. 23.5°C.
Autolyse. 2h.
Bulk ferment. 4h30m - 5h.
Divide & rest. 20m - 30m.
Proof. 12h - 18h, at 8°C.
Bake. 265°C, with steam, for 5m, and then 250°C for 35m. Vent, 235°C for 10 - 20m more.
Starter, city loaf
100% flour, stone-ground whole wheat
60% water
16% starter, bakery
Final dough temperature. 23.5°C.
Fermentation time. 10 - 12h.
Starter, bakery
100% flour, stone-ground whole wheat
60% water
10% starter, bakery, 24h-old
Final dough temperature. 23.5°C.
Fermentation time. 24h.