I used a Manitoba 100% flour from Le farine magiche.
Since I don’t own a stand mixer it was a long 19 hours process where I used an electric whisk with bread hooks and rest in the fridge for 20 minutes every 3 minutes of processing (the electric whisk can and will overheat the dough without the fridge pause, I know because I failed before).
I started no knead but when I added the yolk it was impossible to fold even with wet hands.
This is my first success (that’s why there is nothing inside, it was like a test).
2 Comments
I used this recipe
https://youtu.be/fWlVq6GoKPY?feature=shared
https://youtu.be/6IMixSmLJqg?feature=shared
I used regular yeast (not sourdough starter).
I used a Manitoba 100% flour from Le farine magiche.
Since I don’t own a stand mixer it was a long 19 hours process where I used an electric whisk with bread hooks and rest in the fridge for 20 minutes every 3 minutes of processing (the electric whisk can and will overheat the dough without the fridge pause, I know because I failed before).
I started no knead but when I added the yolk it was impossible to fold even with wet hands.
This is my first success (that’s why there is nothing inside, it was like a test).
L’ultima immagine a capa sotto mi ha ucciso