Former professional chef. I kind of skipped out on the baking part of my career for a while and now I’m trying to pick it back up. Second try, came out pretty respectable.
KA Bread Flour: 850g, KA whole wheat: 59g, Starter:
180g Water: 540g Water 45g Salt:
22.5g (mixed) Honey: 27g
Flour water starter, mix/Rest
Additional water, salt, honey. Spiral mixer nine minutes. Bulk fermentation. shape. Overnight refrigerated proof. Bake as normal 450 oven.
by Any-Jeweler-2030
7 Comments
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Looks good
It looks delicious. It also looks kind of like my bicycle helmet! 😆
No stretch and folds? Just straight BF after mixing in the machine?
Looks fabulous!
Was this one loaf or two?
Welcome back! Looks like a solid bake overnight proof really brings out the flavor.