These (Maurizio’s AP Flour Sourdough) are turning out very nice. Time to maneuver on.  For subsequent week, attributable to inspiration from Mister C, we are going to try a system from James Beard award profitable baker Ken Forkish. From his new guide Evolution in bread. Nation bread EIB type. Higher often known as Le Pane Champagne. The laboratory experiment train will comence this Friday and proceed to fruition on Sunday. A 3 day odyssey in all.

Day #1 start the three step leivin construct

Day #2 full leivin fortification, major dough construct/fermentation, and chilly retard

Day #3 The tip sport (Bake).

 



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