mike_1_berry's BlogLog in or register to post comments Any details? It does look lovely. Log in or register to post comments Sure... It's just a standard sourdough, details below: This is my everyday Pain Au Levain that I use for sandwiches etc. 450gr white flour50gr Wholewheat325gr Water100gr Levain10gr Salt 1) Autolyse without the salt for 30 minutes2) Add salt and 10gr water then stretch and fold for 5 minutes3) Bulk fermentation for 3 hours with stretch and folds4) Retard in fridge for 10 hours 5) Bake 45 minutes on a baking stone @ 410f (convection oven) Log in or register to post comments
Sure... It's just a standard sourdough, details below: This is my everyday Pain Au Levain that I use for sandwiches etc. 450gr white flour50gr Wholewheat325gr Water100gr Levain10gr Salt 1) Autolyse without the salt for 30 minutes2) Add salt and 10gr water then stretch and fold for 5 minutes3) Bulk fermentation for 3 hours with stretch and folds4) Retard in fridge for 10 hours 5) Bake 45 minutes on a baking stone @ 410f (convection oven) Log in or register to post comments
Any details? It does look lovely.
Sure... It's just a standard sourdough, details below:
This is my everyday Pain Au Levain that I use for sandwiches etc.
450gr white flour
50gr Wholewheat
325gr Water
100gr Levain
10gr Salt
1) Autolyse without the salt for 30 minutes
2) Add salt and 10gr water then stretch and fold for 5 minutes
3) Bulk fermentation for 3 hours with stretch and folds
4) Retard in fridge for 10 hours
5) Bake 45 minutes on a baking stone @ 410f (convection oven)