The second time around. Much better than the last time.
Hands-on laboratory practice exercise 03/14 – 03/16
Area of improvement
No unsightly burnt crust
Oven spring
Area needs improvement
Scoring 80% hydration dough is a challenge even straight out of the refrigerator
Country Bread EIB Style (Forkish) AKA
Pain de Champagne
KA Bread flour
Hayden Einkorn Whole grain Wheat
Hayden Gazal Whole grain Rye
Hayden Purple Barley
Hydration 80%
Prefermented flour 20%
Salt 2.2%
Yield:
Total dough 1800g
Three at 600g
#Forkish #EIB #pain #Champagne
