michelebike's blog

            
 Levain

35 gr Starter

140 gr di H20

140 gr Semola  di Grano Duro Rimacinata

Left at Room  temperature 22 ° for 10 H 

Final Dough

350 + 50  gr di H20

4 gr of Malt

560 gr di Semola di grano Duro Rimacinata

13 gr Salt

Method

-         when levain is ready

-         take the 350gr H20 and mix the malt

-         mix water and levain together with a mixer and rest for 15 min

-         add the salt and the 5o gr of  water and rest  for 40 min

-         1 ½  H bulk fermentation every 30 min S & F

-         20 min of rest after the last S & F

-         Preshape  and bench rest  15 min

-         shape and bannetton for 20 min and than in fridge 4 ° for 20 H

-         1 H at room temperature in the same time preheat the oven

-          scoring and baking at :

-         15 min with steam at 250°

 -        30 min NO steam  at 250 °

-      15 min at 200 with the oven  door slightly open

For one loaf

http://freebakery.blogspot.it/

Levain :

20 gr  Rye Starter

100 gr H20

100 gr flour ( 50% Wheat Flour tipo 2 + 50 % Whole Wheat flour )

Left at room temperature for 12 H  ( 23 ° )

Final Dough :

200 gr White Rye Flour

200 gr Wheta Flour tipo 2

500 gr Whole Wheat  flour

650 + 50 gr H20

18 gr Salt

5 gr Malt

Method

-         when levain is ready

-         take the 650gr H20 and mix the malt

-         mix water and levain together and rest for 15 min

-         add the salt and the 5o gr of  water and rest  for 1 H

-         2 H bulk fermentation every 30 min S & F

-         1 H Bulk fermentation with only 1 S& F

-         1 H rest

-         Preshape  and bench rest 20 min

-         shape and bannetto for 1 ½  2 H

-         Preheat the oven at 250 °

-         15 min with steam at 250°

-         25 min No steam at 250°

-         15 min at 200 ° with the oven door slightly open

For TWO loaves 

http://freebakery.blogspot.it/

Michele