My Big Lean Dough Batard 80% Hydration

Project Description

Share a little about the ingredients and techniques used to create this dish/item. I used a Danish whisk. I started with a 30 min autolyse, added salt, mixed for 1 min, let ret for 10, did the first S&F, the three more at 30 min interval. Bulk fermentation for 2 h, divided in 2 What are you most proud of? Sooo proud of the crumb! And I was surprised at the taste! Very good, considering this was a lean dough!

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