Yesterday tin and boule going for a longer prove 48 hours in the fridge
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Yesterday’s loaf with chilli and cheddar one of the best yet !
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You got the quantities / recipe for this?
Yes mate I’ll write them up later, all in my notebook data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Ok just making a batch now, so
Makesure starter is well fed about 8 hours ago I fed mine.
Mix 300g of starter with 700g water add 1 kg flour, I use 60% white then a mix of brown, mix in bowl cover leave to stand an hour.
Add 15 g salt and another 50-100g of water and mix in thoroughly. Cover leave for 30 mins, then stretch and fold dough in the bowl 4 times spinning bowl a 1/4 turn each time then cover again repeat every half hour to an hour, do this 4 or 5 times to build up gluten put in a big container with lid leave overnight to prove, in morning divide dough shape prove for hour or so then bake.
First batch of the year lazy white low impact
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That describes me nicely. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Lmao. The bread is probably tastier though Gregg =D
Lol could describe several of us !
You need to get baking Greg! Happy to send you some starter it’s well established!
Thanks for the offer, gone off bread recently as I found even the yeast free sourdough still has too much natural yeast in it for me, but that’s not homemade of course.