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165g strong white levain starter (33%) 125g 000 and 260g strong white flour (67%) 250 g water (60%) 2.5g salt (5%) I did the usual process except for the final rest which I mixed up a bit. In short 1 hour autolyse, 4x quarter folds with 1 hour rest inbetween, 3 hour bulk prove, shape, bench rest for 1 hour, 12 hours chilled fridge prove, 5 hours bench prove, 1 more hour chilled fridge prove, bake on 240 for 30 min.
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