From the sheer amount of carb eaters we have around, I can’t believe we don’t have a few bakers. Fellow grainheads, what have you been baking lately?
I’ll start with this week’s twins:
For the other geeks out there:
100g Weak whole-wheat pastry flour;
100g Water (28c).
70% AP Flour;
30% Weak whole-wheat pastry flour;
30% Levain (100% hyd);
70% Water (27c);
1 hour autolyse / 4 hour bulk (room temp - 21c)
Overnight proof (2-3c, 12 hours)
Baked in dutch oven 475F - 30mins with lid on, 20min lid off.
Crumb on the denser side from the relatively low hydration, yet soft and tender from the long fermentation and weak pastry flour. Almost a meal in and on itself!
So, what have you been baking?