Recipe grabbed from https://youtu.be/B7kuscM68_U?si=zF9C1Rk2KdGA8_Ti
Instead of 1 whole bread, I divided the dough into three equal parts
Levain I used:
25g starter (17days old) + 126g bread flour + 126ml water
by Emotional-Dirt-2180
Recipe grabbed from https://youtu.be/B7kuscM68_U?si=zF9C1Rk2KdGA8_Ti
Instead of 1 whole bread, I divided the dough into three equal parts
Levain I used:
25g starter (17days old) + 126g bread flour + 126ml water
by Emotional-Dirt-2180
6 Comments
Mix by hand 500g bread flour, 230ml water, 250g starter, 50g agave syrup, 80g butter, 10g salt
Add butter once the dough has been established
Leave the dough at room temp to bulk ferment for 3* hours (*waited just until dough has doubled in size, time may differ in your area)
Cold ferment for 6.5h
Divide dough into three equal parts, place each dough inside loaf tin, ferment for 1.5h or just until dough rise 90% of loaf tin
Spray dough with water
Bake at 190C for 40mins
Edit: added infos
Wow, that was extremely satisfying to watch. Looks like your first time was a huge success!!
Man these look like delicious dinner rolls on the inside
That’s. A *lot* of starter.
too many sugars for me but really nice from time to time! Well done!
Wow looks good