Hi Jeremy, Ok, here's the form'... Flour (High Extraction)- 1008g (100%) Water-900g (83%) Salt- 20g(1.8%) Chef(piece of Mature firm starter)-40g(4%) Total= 2000g (184.8%) Levain Build: Flour(High Extraction)- 220g Water- 140g Chef- 40g Total: 400g Mix ingredients until just incorporated. Leave to ripen at room temp., 8-12 hours. Final Dough: Flour(High Extraction) 360g Water- 870g Salt- 20g Levain Build- 360g Total Yield: 2000g Mix flour and water to a rough mass, leave to autolyse for 20-30 minutes. Add levain build and salt and mix until moderately developed. Desired dough temp.: 75-78 F Bulk Fermentation: 2.5 hours, folds at 45 minutes and 90 minutes. Shape into a large boule, place onto a tray with parchment, or place into a floured basket. Final fermentation: 2-2.5 hours. Bake with steam at 460 F for 20 minutes, then lower the temp. to 420 for another 40 minutes.
PS: If High Exraction flour is unattainable, use 90% whole wheat flour and 10% regular all purpose flour mixed together.
Hi Jeremy, Yes of course it's Jeffrey Hameleman's formula. I shamelessly steal everything. Please do send your version, there are many ways to skin this cat. All the best. -d
6 comments:
You gonna give the formula for that miche away to your fans?
Hi Jeremy, Ok, here's the form'...
Flour (High Extraction)- 1008g (100%)
Water-900g (83%)
Salt- 20g(1.8%)
Chef(piece of Mature firm starter)-40g(4%)
Total= 2000g (184.8%)
Levain Build:
Flour(High Extraction)- 220g
Water- 140g
Chef- 40g
Total: 400g
Mix ingredients until just incorporated. Leave to ripen at room temp., 8-12 hours.
Final Dough:
Flour(High Extraction) 360g
Water- 870g
Salt- 20g
Levain Build- 360g
Total Yield: 2000g
Mix flour and water to a rough mass, leave to autolyse for 20-30 minutes. Add levain build and salt and mix until moderately developed.
Desired dough temp.: 75-78 F
Bulk Fermentation: 2.5 hours, folds at 45 minutes and 90 minutes.
Shape into a large boule, place onto a tray with parchment, or place into a floured basket.
Final fermentation: 2-2.5 hours.
Bake with steam at 460 F for 20 minutes, then lower the temp. to 420 for another 40 minutes.
PS: If High Exraction flour is unattainable, use 90% whole wheat flour and 10% regular all purpose flour mixed together.
Thanks David, is that JH's formula?
I will send you one we used to do here in NYC at a bakery I worked one summer!
Hi Jeremy, Yes of course it's Jeffrey Hameleman's formula. I shamelessly steal everything. Please do send your version, there are many ways to skin this cat.
All the best.
-d
David,
Your water and flour were mixed up, check it out! Should be 870 water and flour 360
hey "CBC" Aplin, good job!Nice bread!
......remember, just add a scoop of bran to that white muffin mix, it'll do!!
jimmyboy
Post a Comment