Off to begin! Image resized robotically! Yeah !
That is Maurizio’s authentic system with my variations that are fairly in depth however I’d by no means have tried these with out his base info.
I used my flaked grains , the final of my Kernza and the remaining is my flaked Barley. I subtracted 8% WW flour and made a 2:1 Yudane ( scald) subtracted the water from the general water. I additionally used my Trinity 35g every EVVO, Buckwheat honey, do-it-yourself yogurt and subtracted that from total water.
I milled Marquise and Stardust WW flours from Barton Springs. The remaining was Arrowhead Mills Bread Flour.
Base system:
BF- 700g
WW- 300g
H2O- 750g- be aware the quantities I subtracted from this
Salt- 25g
Levain:
saved starter- 18g
BF- 35g
WW- 35g
H2O- 70g
Porridge- 250g flaked grain
500g water
Simmer briefly then let soak in a single day room temp
This was extraordinarily straightforward to combine as the upper hydration Yudane remains to be gentle and heat when added to every thing else. The porridge can be gentle. Maintain again sufficient water to permit for VAST variation in hydration stage of the porridge! Combine every thing and add the water as wanted. Go away for 60 min to autolyse. If extra water wanted add as you do lamination folds on a moist counter. Can change to very gentle dusting of flour instead whereas doing folds.
Porridge breads are at all times a problem and you need to love a “ cheesy” dough.
The images present all of it. This bread is SO DELICIOUS! I’ve by no means made a Yudane and it is going to be a staple any longer. Wonderful texture. No bitter in any respect . It was a 4 hr bulk and a really gentle shaping with a 1 hr room temp rise and an in a single day retard. Baked in lined Graniteware roaster 450 ° lid on 20 min lid off 20 min.
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