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Community Bake - Pt1 Yeast Water - Hamelman s Swiss Farmhouse - Part 1
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Community Bake - Pt2 The Bread - Hamelman s Swiss Farmhouse
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What is your go-to bread/s within your own comfort zone?(I placed into steerage the earlier suggested CB that I hinted at a few weeks ago. Surely to be resurrected.)TFL Community Bakes are the result of CB founder Dan. Of his own creation and nurturing, to interest and help others, and in turn be helped, as we all strive to improve our baking skills and widen our baking
Sourdough version you may have to adjust the amount of levain. At 3.5% PreFerment Flour (PFF) 2-4 day retard should work.
(1) In your mixer bowl(or by hand) dissolve the Starter or yeast in all of the Final Dough Water except the HOLD OUT Water. (Add diastatic malt too)
(2) Mix in the flours until well hydrated
(3) Allow to fermentolyse for 1hr
(4) Mix in the remaining HOLD OUT Water, salt, and sugar mix until well-incorporated.
(5) Slowly drizzle in the oil until well combined.
(6) Beat or knead by hand until dough is moderately developed. The dough will be sticky and elastic. If kneading by hand, use slightly wet hands and avoid adding more flour.
This is my submission to the Community Bake - The No Comfort Zone Bake.The write up is here: Community Bake - The No Comfort Zone Bake | The Fresh LoafCheers,Gavin
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