bread
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Bulk Fermentation: ~5 hrs Proof: 12-14hr Schedule: Feed levain @ 8am, Mix final dough @ 3pm, shape into loaves @ 8pm, proof in fridge overnight, bake around 8-10am following morning. Levain 50g Mature Levain 200g White flour 50g Whole wheat flour 200g Water (@ 80°-85° F) Final Dough 740g White flour 60g Whole wheat flour…
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Biga fermentation: 12-14 hrs Bulk Fermentation: 2.5-3.5 hrs Proof: ~1hr Schedule: Mix biga @ 6pm, mix final dough @ 8am next morning, shape loaves @ 11am, & bake @ noon. Biga 800g White Flour 544g Water (@ 80° F) 1.5g Fresh yeast (0.64g Instant dried yeast) Final Dough 200g White Flour 206g Water (@ 105°…
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Poolish fermentation: 12-14 hrs Bulk Fermentation: 2-3 hrs Proof: ~1hr Schedule: Poolish @ 6pm, mix final dough @ 8am next morning, shape loaves @ 11am, & bake @ noon. Poolish 500g White Flour 500g Water (@ 80° F) 1g Fresh yeast (0.4g Instant dried yeast) Final Dough 500g White Flour 250g Water (@ 105° F)…
