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If you read Chinese, here is the link of my blog:
http://maobaocun.blogspot.com/2014/10/100-20l-hobart-12l.html
Hobart A200 with a 12 quart bowl.
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12 Quart vs. 20 Quart
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The whole wheat bread used
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Biga:
Whole wheat flour 700g
gluten 2 TBSP
mix well and sift, do not skip this step
water 420g
Instant yeast 5g
mix until no dry flour
30C 30 minutes
keep overnight in refrigerator
Main dough:﹕
all biga above cut to small pieces
milk 410g
whole wheat flour 300g
salt 17g
honey 150g
milk powder 30g
big eggs x2, about 120g
instant yeast 5g
softened nonsalt butter 1stick 114g add it after dough cleans the bowl
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