Category Archives: notes to self

whole wheat (whose?)

Overproofed last rise? Not much oven spring. Good flavour.

whole wheat (whose?)

Overproofed last rise? Not much oven spring. Good flavour.

Poolish naan pizza

Poolish 100 g flour 144 g whey 1/16 tsp yeast Left out overnight and then into fridge in morning. Mixed dough at 4 pm 254 g flour 1 tsp salt 6g 2% 1 tsp sugar 4g 1.5% Just under 1tsp

Poolish naan pizza

Poolish 100 g flour 144 g whey 1/16 tsp yeast Left out overnight and then into fridge in morning. Mixed dough at 4 pm 254 g flour 1 tsp salt 6g 2% 1 tsp sugar 4g 1.5% Just under 1tsp

Better original load

1/2 OG loaf. 1/2 APF. Mixed at 11pm. 12 noon mixed in bowl. 630 shaped. 730 baked on stone. Holy crumb, texture was softer, more webbed, less sponge like. This is where it really started to get good Laur.

Better original load

1/2 OG loaf. 1/2 APF. Mixed at 11pm. 12 noon mixed in bowl. 630 shaped. 730 baked on stone. Holy crumb, texture was softer, more webbed, less sponge like. This is where it really started to get good Laur.

Original loaf

215 g bread flour 176 g water 10 g salt 1/4 tsp yeast Original loaf. 2:00pm mixed. Next day 12:00 pm mixed a little in the bowl. 5:00 pm shaped. 6:00 pm, Directly on stone. Loaf loaf. Original loaf with

Original loaf

215 g bread flour 176 g water 10 g salt 1/4 tsp yeast Original loaf. 2:00pm mixed. Next day 12:00 pm mixed a little in the bowl. 5:00 pm shaped. 6:00 pm, Directly on stone. Loaf loaf. Original loaf with

Rosemary potato bread

Reinhart’s. Enriched, standard dough, indirect method. Kneaded the biga for twenty minutes. Had two sweet spots. Super smooth and nice. Done at 00:35 Folded dough and into fridge at 2:47 10:51 knocked back 20:30 knocked back Next day 21:13 biga

Rosemary potato bread

Reinhart’s. Enriched, standard dough, indirect method. Kneaded the biga for twenty minutes. Had two sweet spots. Super smooth and nice. Done at 00:35 Folded dough and into fridge at 2:47 10:51 knocked back 20:30 knocked back Next day 21:13 biga

Poolish ciabatta

Whey, Poolish Ciabatta. (reinhart). Great flavour. Dense crumb. Shaped and folded like ciabatta on wet, oiled counter, last hour onto parchment couch. No flour. Beautiful caramelization. <a

Poolish ciabatta

Whey, Poolish Ciabatta. (reinhart). Great flavour. Dense crumb. Shaped and folded like ciabatta on wet, oiled counter, last hour onto parchment couch. No flour. Beautiful caramelization. <a

Original loaf poolish on stone

Original loaf. Done with a poolish 7pm. Retard. 630pm mix dough. Retard. 11pm on counter overnight. Folded and shaped like a ciabatta on a couche. Baked on a stone. Flavor was standard, slightly sweet. Denser crumb than pot bread.

Original loaf poolish on stone

Original loaf. Done with a poolish 7pm. Retard. 630pm mix dough. Retard. 11pm on counter overnight. Folded and shaped like a ciabatta on a couche. Baked on a stone. Flavor was standard, slightly sweet. Denser crumb than pot bread.