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Formula
Overview | Weight | % |
Total dough weight | 1600g |
|
Total flour | 969g | 100% |
Total water |
Two Leavens, Some Wholegrain and a Commercial Mixer
I Can Not Get Enough of her beauty!
Hi Floyd,
Just recently, about 3 to 4 weeks ago I think I started getting two lots of the daily forums on my email from you. . All entries are the same and they are about half an hour apart from each other. Is this normal or is this the way it is done. Could I possibly be listed twice in your system? Don't get me wrong I look forward to them daily but I am wondering if twice a day of the same forums is normal? If it isn't what can I do to correct this situation?
Keep up the good work............Cheers Aussie Pete.
Hamburger buns, finally; again
My last journey into the recesses of my memories of pride and egotism brought out many a story of my declarations with respect to hamburger buns. “White bread is easy,” I declared to the world, but my heart having been shattered into a million pieces I return here to accomplish now what I could not then! That subsequent attempt resulting in a consecutive shattering of my heart, I return again undaunted in my quest for a good hamburger bun!
Reinhardts Ciabatta
Ciabatta- 3 small loaves or 2 large
3 1/4 cups of Mature Poolish ready for final dough
3 cups of bread flour
1 3/4 tsps of salt
1 1/2 tsp of instant yeast
6 tab to 3/4 cup of water room temp
In mixing bowl add poolish with all of the ingredients. Blend well til flour is hydrated well. Continue to mix for 5 minutes with paddle, til dough comes away from the sides. This is very sticky dough, if it isn’t you need more water. They suggest starting with 6 tab and up to 3/4 cup of water. I used it all.
Last night brought the fourth in this series of attempts to bake a proper loaf of this wonderful tasting bread. In short, this bake offered only incremental improvement over previous efforts, but the essential problem still remains unresolved. In this bake one of the two loaves promptly caved in upon removal from the baking pans for cooling. This happened within 60 to 90 seconds of removing the loaves from the pan. It happens quickly enough that you can watch the sides pull in. In this bake, however, only one of the loaves did this. That might be progress
