January 8, 2017 - 8:23am
My bread :-)
This is my bread. Thanks ru who advised me well :-) thanks to @alfanso who told me to try the flavor. I had an idea, long bulk fermentation=flavor :-)
Recipe
MIx flour
Wheat flour 400 g
Whole wheat flour 400 g
Wheat flour ( W460 ) 400 g
Water 840 g
Liquid starter ( 100% hydration )
Salt 24 g
Bulk fermentation at 16°C 8 hours
Final proof 3 hours at 30°C
Gaetano