|King Arthur Sir Galahad Flour||4kg||40%|
NOTE Approximately 16 hours before mixing the final dough, mix together the ingredients for the liquid levain build. Let sit at room temperature, covered. Pre-fermented flour = 20%.
MIXING Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the liquid levain to perpetuate the culture). In a spiral mixer, mix on first speed for 3 minutes, then turn the mixer to second and mix to moderate gluten development, about 3 to 4 minutes.
DESIRED DOUGH TEMPERATURE 75°F-78°F
BULK FERMENTATION 2-2½ hours, with a fold half-way through.
SHAPING Divide, shape and cover the loaves for the final proofing.
BAKING Bake at 450°F with steam. Loaves weighing 0.75kg should bake for 36-40 minutes. The loaves can also be retarded overnight before baking. In this case, a 2 hour bulk fermentation is ample.
|King Arthur Sir Galahad Flour||2kg||100%|
|King Arthur Sir Galahad Flour||2kg|