Proved it much longer than I normally do. Crust remained crispy even when cool. It was actually quite hard to slice when fresh but much more manageable the following morning. Good toast.
| | grams |
| 60% | Shipton Mill white organic bread flour | 300 |
| 40% | Wessex Mill French bread flour (T65) | 200 |
| | |
| 100% | Total flour | 500 |
| 66% | Evian mineral water | 330 |
| 4% | Fresh yeast | 20 |
| 2% | Billington's Organic Golden Granulated | 10 |
| 2% | Pro Fusion Himalayan Rose Pink | 10 |
| | |
| | |
| 1 | Hour autolyse with 60% of the flour and all the water | |
| Combine remaining flour, yeast, sugar and salt | |
| 1 | Hour lazy baker knead | |
| 1 | Hour prove and dust in a tin | |
| 27 | Minutes at 235°C | |
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