4 3/4 ounces (about 1 cup) unbleached bread flour
1/2 teaspoon instant yeast
1 cup filtered or spring water, room temperature
Ingredients
- 200 grams (7 ounces) ripe "100%" natural starter (see note, plus picture below)
- 600 grams (21 ounces) wheat flour or a mix of flours (I use one third T65, one third T80, one third T110, i.e. a mix of white and partially whole wheat flours)
- 365 grams (14 ounces) purified water
- 1 tablespoon powdered gluten (optional, but useful if you're working with French flours, which tend to be on the soft -i.e. low-gluten -side; you'll find it in natural food stores)
- 10 grams (2 teaspoons) sea salt (I use unrefined gray salt from Guérande)
No comments:
Post a Comment