January 28, 2018
Equal amounts of water and a 50/50 wholemeal/white flour mix. Discard 80% daily and replenish with equal amounts of water and flour mix.
The night before, discard 80% and add 200g of 26Cº water and 200g of the 50/50 wholemeal/white flour mix.
|Ingredient||Quantity (g)||Baker’s Percentage (%)|
|Water (27Cº)||700 plus 50||75|
Mix in large bowl
Every half hour, turn dough. Wet hand to prevent sticking.
Place on unfloured worktop. Sprinkle with flour and shape into rounds. Leave to rest.
Shape into rounds
First 20 mins on 265Cº, last 20 mins on 235Cº
Written by Daniel Apt, who likes design, code and bread.
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