![]() Another key different step I took was a shorter second rise – instead of the 12-14 hour rise in the fridge, I opted for a 30min rise at room temperature, before putting it into the fridge. I’ve used bread flour instead of all purpose flour, and mixture of bread flour and wheat bran in place of the wholewheat flour. ![]() Levain (estimate of 25% wholewheat flour, 80% hydration) Note: for calculating the hydration, don’t count the starter to the total flour and water count. the starter build, Forkish makes a larger amount and only uses a portion of it, but I’ve scaled it to use all of it for my bread (250g total flour). The bread has 10% wholewheat flour, and 78% hydration. ![]() For my first attempt at baking with my new white starter, I’ve decided to try Ken Forkish’s pain de Campagne, which is a hybrid sourdough bread, leavened with a mix of instant yeast and sourdough starter. ![]()
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