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HBisfree
Ingredients:
500g flour (300 white, 200 wheat); 150g starter; 350g water (250g in autolyse); 50g honey; 25g ghee; 10g salt; 20g each of flax, chia, quinoa, and oats
Do an autolyse with seeds, honey, salt, and wheat using warm water. Add rest of ingredients after 30 minutes. Stretch and folds like 4-6 times or until ready every 25-30min. Bulk ferment for 5 hours at room temp with 6 hour retard in fridge because i went to the feria. Take out fridge shape and let sit for 30 min at room temp before putting in fridge overnight. Bake at whatever #5 is on a Mabe oven for 45min (15 w/ steam and 30 w/o). Brush with ghee after.
2 Comments
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Ingredients:
500g flour (300 white, 200 wheat);
150g starter;
350g water (250g in autolyse);
50g honey;
25g ghee;
10g salt;
20g each of flax, chia, quinoa, and oats
Do an autolyse with seeds, honey, salt, and wheat using warm water. Add rest of ingredients after 30 minutes. Stretch and folds like 4-6 times or until ready every 25-30min. Bulk ferment for 5 hours at room temp with 6 hour retard in fridge because i went to the feria. Take out fridge shape and let sit for 30 min at room temp before putting in fridge overnight. Bake at whatever #5 is on a Mabe oven for 45min (15 w/ steam and 30 w/o). Brush with ghee after.