March 1, 2015 - 10:26am
Sourdough BAGET ...
This is my BAGET ...
Recipe:
- 450 gr APF
- 50 gr Whole WF
- 325 gr Water (%65 Bakery percentage)
-100 gr Starter (%100 Hydration)
- 10 gr Salt
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This is my BAGET ...
Recipe:
- 450 gr APF
- 50 gr Whole WF
- 325 gr Water (%65 Bakery percentage)
-100 gr Starter (%100 Hydration)
- 10 gr Salt
Comments
bread. What are the details of your bake...time,temperature,rise cold ferment??
Refrigerate the dough for a night up to 8-12 hours...
Well done and happy baking.
for a beautiful bake. I really like the consistency from one to the other. Also great looking crumb for 65% hydration.
alan
Beautiful bake!
Thank you for your interest and like...
Impressive crust and crumb!