Sourdough BAGET ...

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TigerX on

This is my BAGET ...

 

Recipe:

- 450 gr APF

- 50 gr Whole WF

- 325 gr Water  (%65 Bakery percentage)

-100 gr Starter (%100 Hydration)

- 10 gr Salt

 

 

 

 

 

 

 

Toast

fotomat1 on Sun, 03/01/2015 - 10:45

bread. What are the details of your bake...time,temperature,rise cold ferment??

for a beautiful bake.  I really like the consistency from one to the other.  Also great looking crumb for 65% hydration.

alan