is a great start! When I was rushed for time I would mix all the ingredients while useing the rule of 240 to get the optimum temperature for my ingredients, which really speeds up the activity of the yeast. Of course, the quicker you make your loaf the less flavor it will have but you will still have a lovey loaf. Since there is a temperature limit where the yeast will die off almost immediately (approximately 130 degrees, I sometimes just skip the rule of 240, and just use 120 degree F water. Then place the dough in a warm place to proof and take it from there. Good Luck!
I would use a poolish If you're looking for a flavorSimilarTo a starter. a poolish Is normally100 g of water 100 g of In one gram of the dry instant. Mix that wel lLet it sit At room temperature For 24 hours. ThenI would use 900 grams Of flour 630 g of water. Mix that Folded a few times Rest Proof And bake. That's the simplest
water, salt and yeast in a bowl and go for it!
is a great start! When I was rushed for time I would mix all the ingredients while useing the rule of 240 to get the optimum temperature for my ingredients, which really speeds up the activity of the yeast. Of course, the quicker you make your loaf the less flavor it will have but you will still have a lovey loaf. Since there is a temperature limit where the yeast will die off almost immediately (approximately 130 degrees, I sometimes just skip the rule of 240, and just use 120 degree F water. Then place the dough in a warm place to proof and take it from there. Good Luck!
I would use a poolish If you're looking for a flavorSimilarTo a starter. a poolish Is normally100 g of water 100 g of In one gram of the dry instant. Mix that wel lLet it sit At room temperature For 24 hours. ThenI would use 900 grams Of flour 630 g of water. Mix that Folded a few times Rest Proof And bake. That's the simplest
Probably should add 17 to 20 g salt as well.
yes!