Mixed 400gm of King Arthur WW with 600gm King Arthur bread flour and wet with 600gm water.
Left in oven at 25C overnight with a final push to 60C for 3 hours prior to mixing.
Mixing
Made a mix of 3kg flour (2kg KA Bread + 1kg KA all purpose) with an additional 1.8kg of water at 40C
Using 8gm of La Vahiné Levure de Boulangerie in the above water with 15gm Melao . The Melao and yeast are left for 20 minutes to proof, then added to the pre-treated dough.
Mixed 9 minutes by timer.
Made an error of leaving out salt. However added 45g of salt in 300g of water via bassinage, then corrected flour density with 500g of KA bread flour to compensate for potential over mixing. Mixed additional 5 minutes.
Rising
Room temperature about 24C. Slow rise the first hour, then knocked down. Better rise in 2nd hour, then knocked down.Ovens on at 2h 30 min of rising
Forming
Formed 5 x 400g in couchette
44 x 100g in roll
4 x 175g for pizza
Total 7300gm approximate.
From dough=1600g from tempering dough (allows amylase from barley malt to work) + 4800g from main addition + 800g bassinage to correct for lack of salt + 50g other=7250g
Baking
Soak stones at >40 minutes at 225C convection electric.
Steam from iron steam pot.
Rolls work OK at 13 minutes.
Loaves work better at 15-16 minutes
Pizzas
- Tomatoes thin sliced and marinated in salt, basil, Tabasco paste, oil and vinegar.
- Onions feather sliced with thin sliced garlic soaked in hot brine and vinegar. Drained, then tossed in oil and tarragon mustard with herbes de provence.
- Mozzarella Cheese
- Chorizo Español.
