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Demo: Proving Bread


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32 replies to this topic

#31 jackal10

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Posted 25 July 2011 - 08:15 AM

This was an intensively mixed sourdough (natural yeast) with 30% ripe preferment.
I was experimenting with "no time" (Chorleywood style)doughs at the time, so no bulk fermentation and no rest.

You get a slightly more open result with a short bulk fermentation, but for my starter 4 hours from mixer to oven is about right

#32 lizztwozee

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Posted 25 July 2011 - 08:19 AM

Great! I'll have to google "Chorleywood bread" to find out more. Fascinating! Now I'm guessing the 30% refers to your starter as a portion of the flour weight? What was the hydration percentage? Thanks, Jackal10!

"you miss 100% of the shots you don't take"
-Wayne Gretzky

#33 jackal10

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Posted 25 July 2011 - 09:10 AM

From my notes

200g flour
200g water
10g mother starter
Ferment overnight warm (12h to 24h)(90F)

All the sponge (33% by weight compared to flour in this step)
1Kg flour
600g water
20g salt
1g Vitamin C

Total flour: 1200g
Total water: 800g

Mix intensively (food processor) for 2 mins.
(I would now let it rest 15 mins)

Edited by jackal10, 25 July 2011 - 09:12 AM.

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