April 18, 2011 - 5:15pm
Flo's 1-2-3 method
I've tried this method twice this weekend and really like it.
The first bake was with dough enriched with oil, milk and a little sugar and barley malt powder. The buns were excellent.
The second bake was lean dough making 2 batards weighing a pound each. I'm still a novice but the efforts this weekend were very encouraging. I twisted the loaves in the transfer to the oven but am still pleased with the outcome.
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Yes, Flo's formula is really great. I base a lot of my sourdoughs on it. It is easy to remember and works well with our local flours. Creates a perfect loaf every time. I know some people have had difficulty with it because their particular flour's protein level might not be high enough to absorb all the water. My all white loaves are a bit on the sticky and difficult to handle side using this formula but if I add 20% whole grain it creates (to my mind) the most perfectly manageable, silky smooth dough.
Nice shaping on your buns.
Syd
Buns and Loaves Look great , FF!
I did add some whole wheat flour, but not 20%. Actually, I didn't weigh that bit of flour - just tossed it in with a batch I was already weighing.
I admire the loaves both of you produce. Most of the time I make whole grain breads but make white bread to learn how. Syd, I make your White Sandwich Bread with poolish because my neighbor is addicted to it.