February 4, 2013 - 7:52pm
Apple Yeast for the first time
Today’s Bread [2013.2.4_5]
・100g Apple Yeast Leaven
・150g Lys d'or (bread flour)
・35g Super Fine Hard (whole wheat flour)
・3g Sea Salt
・115g Water (total 70% hydration dough)
- 9 hours at room temperature (16~18C) bulk fermentation.
- Baked covered steel cans.
[6]
by jamcraft [7], on Flickr