|King Arthur Sir Galahad Flour||10kg||100%|
BIGA Mix all the ingredients together. Cover and leave at room temperature until ripe, about 16 hours. Pre-fermented flour = 30%.
FINAL DOUGH Add all the ingredients to the mixing bowl, and mix on first speed for 3 minutes to incorporate the ingredients. Adjust the hydration as necessary. Mix on second speed for an additional 4-5 minutes, to moderate gluten development. As an alternative, the dough can be mixed using the autolyse-repos technique.
DESIRED DOUGH TEMPERATURE 75°F
BULK FERMENTATION 2 hours, with a fold after 1 hour.
SHAPING Divide the dough into rectangles weighing 0.57kg. Place the loaves on well-floured bread boards with the good side down.
FINAL PROOF About 1 hour.
BAKING Bake at 460°F: steam the oven, load the bread, and steam again. Rectangular loaves weighing 0.57kg bake in approximately 36 minute
|King Arthur Sir Galahad Flour||3kg||100%|
|King Arthur Sir Galahad Flour||7kg|