Nailed it! Quite a tight crumb; beautifully soft with a hum of miso.
| grams | ||
| 100.0% | Shipton Mill white organic bread flour | 300 |
| 68.0% | Evian mineral water | 204 |
| 4.2% | Allinson's dried active yeast | 12.495 |
| 4.2% | Billington's Organic Golden Granulated | 12.495 |
| 10.0% | Sanchi Hatcho Miso | 30 |
| Make a miso solution with most of the water | ||
| Combine 60% flour and leave in a cool room for 10 hours | ||
| Mix yeast, sugar and saved water, leave for 15 minutes | ||
| Mix into batter | ||
| Combine remaining flour | ||
| 1 | Hour lazy baker knead | |
| 1 | Hour prove | |
| Dust with flour and score | ||
| 15 | Minutes in an oven at 235° C |
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