First Entry from Tokyo
Today’s Bread [2013.1.27_28]
・100g Levain (Maison Kayser Traditional)
・300g Legendaire (bread flour)
・50g Gristmill (stone-mill 1CW)
・0.8g Saf Instant Dry Yeast
・5g Sea Salt
・222g Water (total 68% hydration dough)
- 8 hours at room temperature (15C) bulk fermentation.
- divide in 3 parts.
- Baked covered steel cans.
[11]
by jamcraft [12], on Flickr