1800g bread flour
200g ww flour
1400g water
40g salt
440g starter
30 minute fermentalyse
Mixed in salt and the last 100g of water
Kneed for fcn 45 gd dmn minutes
Bulk ferment 6 hours (:
Shaped and refrigerated 12-16 hours
Baked 50 minutes at 450f in the dutch
30 lid in 20 lid off
Made 4 loafs
by DoofusSchmoofus69
6 Comments
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When you take into account the flour and water in the starter, it is more like 73%, but… that is nit what itnlooks like at all.
Any possibility of an error in measurement?
I fed the starter at a 1:4:4 ratio if that matters? Other than that I measured everything exact. I’ve noticed sometimes it’s really easy to work with and other times it’s just slop, can’t figure out why
Those eagle eggs were a lie Steven, they give me no eagle powers.. THEY GIVE ME NO NUTRIENTS!
Is that you covering Under Control? If so excellent! More slowed downed strokes covers please
Good job sticking with it and kneading to a cohesive dough!
How long after adding water was this? Seems like it hasn’t had any chance to autolyse/fermetolyse and so you built all the gluten in one go.