I made some dough yesterday, because I had just enough flour to make it
and a little left for dusting. I will take a break now. Pleased with the result,
but it's not the best so far
82%Hydration, 20%Whole Wheat, 15 h in the fridge, then 3 h at 25 °C
at room temperature. Total of 18 hours resting time. I used: 225g Flour 185g Water 6g Salt 2.3g Yeast ... a bit too much, I have no way to scale this little yeast
Testing the strength. It's also wet... very wet
With roasted eggplant salad, tomato slice, basil and olive oil
Light sour cream mixed with cheese and parsley, plus some cucumbers and a dash of pepper on top
"Walk through all fear no matter what."
Last edit: 1 year 2 months ago by snowman.
The following user(s) said Thank You: Rs_Funzo, Odysseus, Xiadz