Instructions and recipe take from: https://www.youtube.com/watch?v=VEtU4Co08yY I recommend watching his video before you start! Special Equipment
Proofing basket (although you can use a bowl) Lame for scoring (although you could use a very sharp knife or scissors) Kitchen scale Semolina Flour Time (plan ahead to bake) Ingredients for Levain (To be made early in the morning or the night before and left in the oven with the light on to replicate a proofing box): 100 grams of room temp water 30 grams of ripe starter (this is starter that's been fed and is bubbly, but I've used it right out of the refrigerator and it's worked fine too). His directions say 25 grams, but I don't like complicated math, so... 100 All-purpose flour (I highly recommend King Arthur Flour) Ingredients for Dough (To be made the next day) 310 grams of warm water 200 grams of levain 400 grams of All-purpose flour 50 grams of whole wheat (you can definitely use AP flour too though) 12 grams of salt (it seems like a lot, but it won't be salty) Directions:
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