Età
6Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
December19
dal 2019
Upcoming retirement and the desire to ‘ make something’.
Caratteristiche
I use regularly and feed daily. I used to keep it at 68% hydration allowing a wetter autolyse. I now stick with 100% hydration for simplicity and easier pouring.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 125g Plain flour
- 125ml Water
Ingredienti per il rinfresco
- 129g Plain flour
- 125g Water
1
I usually take the starter out of the fridge first thing in the morning, feed it and then use it six hours later.
If I’m not baking the next day I feed it before putting it in the fridge.
Alternatively I feed last thing at night, leave at room temperature, for use in the morning.
129g Plain flour
125g Water
Metodo di lavorazione
1
Originally 68% hydration to allow a wetter autolyse. I now keep it at 100% for simplicity
125g Plain flour
125ml Water
Result
90% standard daily loaves, either white or more often 25% or so wholewheat or malted, which is a favourite.
Commenti
I made my first loaf in time for Christmas 2019 and was baking every few days until lockdown filled the house up with the family. Luckily I had a 16kg sack of flour that a fellow baker (Jim) had ordered for me so I survived the flour shortage.
During lockdown I was baking almost daily. Flour type varied. Sack was Doves organic white, supplemented as I ran short with a less strong French T55 flour.
I also Like to use a locally milled stoneground flour from Burton Mill .
I tend to bake at low hydration (63-70%) for ease and good oven spring.
I’ve now baked loaf no.165 after nine months.