Mighta scored to deep n gave her a bigger ear then normalby 12Peppur 3 Comments 12Peppur 7 months ago Bri Langston tartine on YouTube200g starter/leven700g water at 95F900g king arty bread flour100g king arty whole wheat20g saltMix leven n water n flours in stand mixer to combineAutolyse 1hrAdd salt in with a splash more waterMix 2 min on lowMix 5 min med hiTransfer to slite oil bollRest covered 45 minStretch n fold 4xRest covered 45 minStretch n fold 4xRest covered 45 minStretch n fold 4xRest covered 45 minStretch n fold 4xRest covered 4 hrSplit n 2 n rough ball shapeCover with towel on counter 30 minShape n place in basketRest for 90 on counter with towelBasket in fridge over nightNext mornPreheat le crust oven at 500F 40 minGet out first dough n place in la crust oven semalina on bottomBake 480F covered 18 minTake cover offBake 460F 30 min spinnin half wayRinse n repeat for #2 im_always 7 months ago 🙌 us3r2206 7 months ago Looking great, let’s see the crumb 😆Write A CommentYou must be logged in to post a comment.
12Peppur 7 months ago Bri Langston tartine on YouTube200g starter/leven700g water at 95F900g king arty bread flour100g king arty whole wheat20g saltMix leven n water n flours in stand mixer to combineAutolyse 1hrAdd salt in with a splash more waterMix 2 min on lowMix 5 min med hiTransfer to slite oil bollRest covered 45 minStretch n fold 4xRest covered 45 minStretch n fold 4xRest covered 45 minStretch n fold 4xRest covered 45 minStretch n fold 4xRest covered 4 hrSplit n 2 n rough ball shapeCover with towel on counter 30 minShape n place in basketRest for 90 on counter with towelBasket in fridge over nightNext mornPreheat le crust oven at 500F 40 minGet out first dough n place in la crust oven semalina on bottomBake 480F covered 18 minTake cover offBake 460F 30 min spinnin half wayRinse n repeat for #2
3 Comments
Bri Langston tartine on YouTube
200g starter/leven
700g water at 95F
900g king arty bread flour
100g king arty whole wheat
20g salt
Mix leven n water n flours in stand mixer to combine
Autolyse 1hr
Add salt in with a splash more water
Mix 2 min on low
Mix 5 min med hi
Transfer to slite oil boll
Rest covered 45 min
Stretch n fold 4x
Rest covered 45 min
Stretch n fold 4x
Rest covered 45 min
Stretch n fold 4x
Rest covered 45 min
Stretch n fold 4x
Rest covered 4 hr
Split n 2 n rough ball shape
Cover with towel on counter 30 min
Shape n place in basket
Rest for 90 on counter with towel
Basket in fridge over night
Next morn
Preheat le crust oven at 500F 40 min
Get out first dough n place in la crust oven semalina on bottom
Bake 480F covered 18 min
Take cover off
Bake 460F 30 min spinnin half way
Rinse n repeat for #2
🙌
Looking great, let’s see the crumb 😆