My go-to bread for my days off work. Mixed to near full development in a Famag spiral mixer and given one fold half an hour into bulk.
85°F out of the mixer and then bulk fermented for three hours (maintaining temperature of 83°F).
Preshape into rounds and let rest for 20 minutes before final shaping. The final rise in baskets was 7 hours at 70°F.
676g King Arthur all purpose (sir Galahad)
100g Freshly milled hard red wheat (central milling)
544g water
280g stiff starter (Galahad-52% water)
19.2 g salt
by scruffybakes
3 Comments
How do you keep it so warm?
Outside in San Diego gets me over 80.
Hash-Tag: #DayBread ;0)