Today's bread

Seppo Vaahtera

Greetings from Finland.
This is not the first sourdough bread. I joined because the new perspectives are interesting.
The bread is a modified "French country bread".
Organic wheat flour. 75% protein only 12.5%
Rye flour 25%
Hydration 74%
Prepare sour root 180g
Salt 2%.
First autolysis 1h.
Then salt and root, pre-lift about 4h then double shaped and lift into basket. 12h cold rise in the refrigerator. And baking in a hot oven straight from the refrigerator. Of course, an incision in the surface.
Now I follow with excitement the activation of the old San Fransico starter, and the first bread after that.

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