| Total Weight | 990 | ||||||
| Serving | 14 | ||||||
| Weight per Serving | 70.714286 | ||||||
| Total Flour | 730 | ||||||
| Total Water | 470 | ||||||
| Total Hydration | 64.38% | ||||||
| Multi-grain % | 0.00% | ||||||
| Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |
| Levain | |||||||
| White Starter (100%) | - | - | - | - | - | - | - |
| Wholewheat Starter | - | - | - | - | - | - | - |
| Rye Starter | - | - | - | - | - | - | - |
| Yeast Water Levain (100%) | 260.00 | - | - | - | - | - | 260.00 |
| 260.00 | - | - | - | - | - | 260.00 | |
| Flour | |||||||
| Extra-High Protein Flour (>14%) | - | - | - | - | - | - | - |
| Bread Flour | - | - | - | - | 600.00 | - | 600.00 |
| AP Flour | - | - | - | - | - | - | - |
| - | - | - | - | 600.00 | - | 600.00 | |
| Wholemeal Flour | |||||||
| Wholewheat Flour | - | - | - | - | - | - | - |
| Rye Flour | - | - | - | - | - | - | - |
| - | - | - | - | - | - | - | - |
| - | - | - | - | - | - | - | - |
| Liquid | |||||||
| Water | - | - | - | - | - | - | - |
| Milk | - | - | - | - | 340.00 | - | 340.00 |
| - | - | - | - | - | - | - | |
| Yeast Water | - | - | - | - | - | - | - |
| - | - | - | - | - | - | - | - |
| - | - | - | - | - | - | - | - |
| - | - | - | - | - | - | - | - |
| - | - | - | - | - | 340.00 | - | 340.00 |
| Others | - | ||||||
| Yeast | - | - | - | - | - | - | - |
| Salt | - | - | - | - | 10.00 | - | 10.00 |
| Honey | - | - | - | - | 16.00 | - | 16.00 |
| Shortening/vegetable oil | - | - | - | - | 24.00 | - | 24.00 |
| - | - | - | - | - | - | - | - |
| - | - | - | - | - | 50.00 | - | 50.00 |
| ADD-IN | - | ||||||
| raisins | - | - | - | - | - | - | - |
| - | - | - | - | - | - | - | - |
| Direction | - | ||||||
| - Autolyse all ingridient (except Salt & Oil) | 60 Min | ||||||
| - Add Salt, Oil Mixed with Pincer Method | - | ||||||
| - S&F 1 Times @ 30min interval | - | ||||||
| - Total Bulk Fermentation | 60 Min | ||||||
| Second Proof | 4 Hr 30 Min | ||||||
| Loaf (350F) | 45Min | ||||||
| English Muffins | Griddle Fry 15Min | ||||||
| - | - | ||||||
| - | - |
This is based on Teketeke Formula
But I sub Water instead of Milk and used Pincer Mixing method instead of Slap n Fold the dough.
Bulk fermentation only last for 1 hour with one S&F. Then I divided it into 4 little muffins and one loaf pan.
Crumb Shot when cut with knife 
I
This is nice and chewy and the texture is quite different from using baking soda. Next time im gonna do a English Muffins in 3 different way so I can get a better pic of their difference.
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227.50 in the products column, what is it for?
Thank you!
That is a Typo Thanks for pointing it out.
middle. I have to go back to teketeke's blog - somehow i missed this one! They look awful good! Well done and
Happy Baking.
This is chewy than it might seem And very smooth crumb
Very nice. They must taste great I hope....
Regards,
Ian
Yes it's adorable. And keeps me wonder if its better than sd version