jungnickel's blog

this time i made them a bit heavier, round 300 g before baking, 240 after, 69 % hydration, i do an autolyse, then i  mix in salt and yeast by hand, then it goes in the fridge. after a day of fridge rest i divide the dough and preshape, 15 min later i shape it and let it proof for 25 min, cut, oven for 25 min.

...flour, water, salt, instant yeast, long cold fermentation

Since I started working in a bakery one month ago I don't have much time left for home baking but thursday is my new Sunday...

Only sourdough stuff, some wheat flour breads and a 70/30 rye mix bread with almost only self milled flour.

Enjoy!

This Batard i made without any fresh or instant yeast. After an autolyse of half an hour I mixed everything by hand and kneaded it till it was nice and firm. Then I let it rest for two hours during stretchs and folds every half an hour before I two batards and put them in the fridge (ca 10°C) for 18 hours.

590 g Flour
380 g Water

- Autolyse

120 g Sourdough (100% hydration)
14 g Salt

67 % Hydration, 9 % leavening

This is one of my first attempts to bake a decent baguette in my 120 € oven (+stone) with the cheapest flour I could get here in Amsterdam.

This is the formula:

- 1000 g flour
- 750 g water
- 7 g fresh yeast
- 20 g salt

Hello everybody,