February 6, 2018 - 5:05am
SOURDOUGH BOULE WITH GERMAN TYPE 550 AND ITALIAN FARRO
BASIC SOURDOUGH BOULE, 70% HYDRATION, 80% TYPE 550 BIODYNAMIC FLOUR FROM SPIELBERGERMUEHLE AND 20% MACINATO INTERO DI FARRO FROM MULINO MARINO. RETARDED 18 HOURS. BAKED IN A COMBI OVEN ON A BAKING STEEL, WITH THE COMBO COOKER COVER FOR THE FIRST 15 MINUTES.
AND JUST FOR FUN....I HAD ABOUT 150 GRAMS OF DOUGH LEFTOVER AFTER SCALING SO I LAMINATED IT ( (RATHER ROUGHLY) FOR A BREKFAST PASTRY WITH 60% BUTTER, DATE SUGAR, CINNAMON AND RAISINS....IT HAD 3 TURNS. I ROLLED IT INTO A LOG, CUT IT INTO ABOUT 1.5 INCH SLICES AND BAKED IN A SMALL LOAF PAN. IT DISAPPEARED BEFORE I HAD A CHANCE TO TRY BUT I HEAR IT WAS GOOD.