Any Home Bakers Here?

That is good looking bread!

Can you share a recipe?
Let me know if this doesn't make sense to you - I wrote this out for a fellow baker on FB.

Here is my recipe. I did a bulk ferment with S&F for about 4 hours. I usually only go for 2.5 to 3 hours, but my house was cold yesterday. I added the candied orange peel, and crystalized ginger (I didn't weigh this - just used what looked good) when I shaped them. I split the dough in half, and spread the orange, and ginger on each half then stacked them, rolled up the dough, and made a boule. I let it rise for 30 mins at room temp, then put it in the fridge for 17 hours. I baked straight from the fridge. Covered for 20 minutes at 475*, uncovered for 20 mins at 450*.
250g water
85g starter
50g raw honey
213g Kamut
212g bread flour
2 tbsp vital wheat gluten
8g salt
 
Let me know if this doesn't make sense to you - I wrote this out for a fellow baker on FB.

Here is my recipe. I did a bulk ferment with S&F for about 4 hours. I usually only go for 2.5 to 3 hours, but my house was cold yesterday. I added the candied orange peel, and crystalized ginger (I didn't weigh this - just used what looked good) when I shaped them. I split the dough in half, and spread the orange, and ginger on each half then stacked them, rolled up the dough, and made a boule. I let it rise for 30 mins at room temp, then put it in the fridge for 17 hours. I baked straight from the fridge. Covered for 20 minutes at 475*, uncovered for 20 mins at 450*.
250g water
85g starter
50g raw honey
213g Kamut
212g bread flour
2 tbsp vital wheat gluten
8g salt
I have kamut grain that I will mill into flour. I do need to get candied orange peel but do have crystalized ginger.

I will be trying this recipe soon!
 

New posts New threads Active threads

Back
Top Bottom