פיתוח גלוטן ללחם דבש פן דה קריסטל

אופן ההכנה

1. mixing 250g water with 325g flour; autolyse 45mins; knead 4-5mins with starter; rest 30mins., knead when adding salted water in small steps 20mins. (if the dough need you can let it rest 5 mins between steps); 10 mins. rest; knead with olive oil, rest 45 mins; fold 1 - transfer to pyrex dish; rest 45 mins.; fold 2; rest 45 mins.; fold 3; rest 45 mins.; fold 4; rest 45 mins.; fold 5; rest 45 mins.; fold 6 (around 7h and half bulk fermentation at 22-23deg Celsius); two hours left; move into the fridge at 3-4 degrees Celsius for 15 hours; next day dividing; 2h final proofing; bake 10 min with steam at 250 deg. Celsius and 20 min without steam at 210 deg. Celsius.
2. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.
3. Ad links!
4. Pulp Banneton Proofing Basket: