How to Make a Cold Fermented 100% Hydration Sandwich Bread (Crumpet Bread Recipe)
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- Опубліковано 30 чер 2024
- This is not the first 100% hydration recipe on the channel. Previously, we made ciabatta style breads with this hydration, but those were rather flat. Someone asked me in the comments section of one of those videos if it was possible to make a sandwich bread which contains equal parts flour and water. Finally, I decided to give it a go. It turned out great. The texture is chewy, and the crumb is super moist. Kind of reminds me of a crumpet. And the fermented flavour is extremely pronounced.
For the dough -
550g (1.2lb) white bread flour
550g (1.2lb) water
4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast
10g (0.35oz) salt
15g (0.53oz) olive oil
1. Combine the water, yeast, salt, and oil. Mix well to dissolve the salt and hydrate the yeast. Add the flour and mix to a dough. *Desired dough temperature around 25C (77F).
2. Place the dough in a clean bowl with the olive oil.
3. Chill for 30 minutes.
4. Fold #1.
5. Chill for 30 minutes.
6. Fold #2.
7. Chill for 30 minutes.
8. Fold #3.
9. Chill for 30 minutes.
10. Fold #4.
11. Cold ferment for 12 - 24 hours.
12. Shape. Pour oil over the dough, release it form the bowl, cover all sides with oil, and give it another fold before placing it in the baking tin.
13. Cover and final proof for 2 - 2.5 hours.
14. Bake at 200C (390F) fan on for 40 minutes with the lid on.
15. Remove the loaf from the tin and place it back into the oven to bake for another 10 minutes.
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Dude ! Your voice ! You could work for a radio station or do audiobooks. I could listen all day.
Oh yes Charlie's voice is so smooth and relaxing
Cheers 😍
Always such a positive vibe.
Baked this loaf this afternoon. The dough process worked perfectly, prepped the dough yesterday afternoon. Used my Emile Henry Italian Loaf (Pullman) baker - of course it wasn’t a perfect square but more rustic/artisanal. The bottom and side crusts browned perfectly and the extra 10 mins baking time helped darken the top crust.
Allowed to cool for a few hours and then cut into it: such a crispy crust - and a beautiful crumb - the olive oil made its way through the loaf, not oily, just enough for a nice sheen. Taste test - crispy crust, chewy interior with a wonderful depth of flavor from the cold bulk fermentation.
Many thanks to ChainBaker for sharing this 100% hydration “crumpet loaf”. (#320) Photos have been posted.
I always see your comment on his video's with a great description of what you did. Not only do i eagerly wait for his video's, I also wait for your comment.
I thought I'd share this.
@@Night_Rose_94 Thank You for the kind words - I really just try to “bake like ChainBaker”. I post my baking photos on his Flickr group.
Now Im hungry.. thanks. :D
Sounds like a dragon eating a knight... crunchy on the outside, chewy on the inside. =)
@@dragoncarver287 🐲😆
Very impressive. I think 100% hydration may be the absolute limit for what I find enjoyable. But 80% actually is plenty for me. Those ultra-hydrated breads look extremely pretty, but since they are more air than actual bread, it's a bit like the bread version of cotton candy. But anyway, your systematic approach to baking bread has finally made me see the light after years of struggling how to correct mistakes. Thank you a lot for this!
Higher hydration does change the texture of the crumb too. Like Charlie said, this bread will have a more moist and slightly chewy crumb.
I'll be making this lovely looking bread this weekend!
Looks great!
I've been making 100% hydration foccacia/pizza for a while, this is the next thing I will try. Thank you for the great video, as always!
Definitely going to make this. Looks amazing.🤗
This look SO GOOD !!! Thank you, Charlie !!!
Reduced the yeast to 1.5g and made a pair of two pound, spelt loaves with 72 hour cold ferment. The crumb texture was finer than yours but it was very springy. My wife likes wafer-thin, white toast and this loaf is perfect for what she wants because it cuts so easily, without any crumbling.
100% spelt flour, or mixed with strong white?
I did make pan de Cristal at 100% hydration once, but I'd have never thought to make a sandwich bread! This is pretty amazing! 👏
I’ve made this a few times now, and I have to say this is quickly becoming not just one of my favorite bread recipes, but also that of my family’s. I’m eating some right now that I had an unexpected event so I had to cold ferment for about 34 hours, and the flavor and texture is out of this world. Just fabulous. If I can ever keep a loaf more than a day I will use it for French toast. Thank you Mr. Chainbaker
Awesome! :)
did you perform any extra folding sessions within the 34 hour period?
@@ragusaf hi, if memory serves me right I did a fold the day of baking.
OMG - look at that crumb!!! I;m sure this will be wonderful with some of jams I have made recently.
Looks great🎉 Would love to see an interpretation of this recipe to whole wheat flour😊
Yeeesss better yet, freshly milled!
I'd love to see Charlie do this with fresh milled flour. But, meanwhile, you could try whole wheat for yourself. The only changes I could see being really necessary are to possibly make it even higher than 100% hydration, if you want the same "wetness" as this dough, since whole wheat absorbs more water, and maybe add just a bit of Vital Wheat Gluten, since whole wheat flour is usually not anywhere near 13% gluten like the bread flour Charlie uses here in this video. I'd also add a bit of sugar to enhance the wheat flavor, but that isn't necessary. So, maybe 105% - 110% hydration, and use 95% whole wheat and 5% VW Gluten, and maybe a touch of sugar, like around 3% - 5%. Keep the rest of the recipe the same, and it should turn out nicely.
Hell yeah ! Loved the video man thank you for sharing
Looks amazing definitely will try to bake it.
OMFG !!! I just did this yesterday as an experiment and its utterly amazing..... I put poppy seeds on it - My Wife was absolutely Blown away by this Experiment...
Nice one 😄
Oh wow you took my suggestion, thanks man!
Thanks for this recipe!
I just made the recipe, I let it 48 hrs and the freeze, it turn out beautiful
You go, Charlie !!🎉
my idea of heaven, bread with big holes in it, and toasted, ah bliss! I'm going to have a go with a flatter version with whole olives in it...
how neat !!!!
this reminds me of an absolutely amazing slice of koji bread I had at a restaurant in Kyoto last year - almost exact texture and crumb structure to it and super fermented umami flavour from the koji. It honestly left me flabbergasted and curious as to the restaurant made it - guess I have a clue now!
That looks very, very good. Ill have go try it. Ehat herbs would you add to rhr bread.
I love making focaccia snd finish it off with olive oil, Za'atar and flaky sea salt. Delicious.
Wow. Looks great! I make focaccia in a very similar way and just up the oil in the dough to 10% (I use the method you showed with cinnamon buns to fully incorporate it). I also use a very strong flour for more strength and that allows me to swap out 10% of the flour for rye which is a lot weaker 😊
Went great, even when done with WW flour (no other adjustments made, dough turns out a bit less runny but seems really good). Thanks for another great video🎉
Very interesting!
Looks amazing. I usually never go higher than 70% unless I´m making focaccia, but since I have a lot of high protein flour (14% protein) left from all the Rosca de Reyes I sold last month, I will give it a try.
I'm working it as we speak. In the fridge for overnight ferment. I rolled some seseme seeds in the dough. AP flour with vital wheat protien added. I'll do the sourdough next time. Want to see how it turns out first. I'm liking it a lot so far.
That’s the best pan loaf of bread I’ve seen.
I made your basic white bread recipe last week and that was fermented for 5 days plus is in a 2.2lb loaf tin. It qas the best sandwich bread I've ever had. Now I'm going to try this 100% hydration loaf to see how it compares.
Do let us know!
Well I made it and tried to fit it in my 2.2lb loaf tin. It came out a bit too low. Guess 605g flour wasn't enough for it
Can see a key feature is High Heat baking. Tray adds to temp, so good idea. Need that to burn off water into steam. Any sub cover wd have to be loose like pullman lid is. Glad you baked crust out of pan at end. Happy Ending. 🍒
Hey everyone, Charlie is now at 203k subscribers - let's see if we can "fast track" him to 300K by the end of the year!! Please continue to share your bakes (and links to Charlie's YT) on social media, asking your followers to subscribe to his channel. He has taught us so much and helped us become much better bakers - it's the least we can do for him. Remember, it only takes "ONE" post to go viral..... 🏆
😍
Pretty cool dough, slapped it into an oven tray and the inside turned out pretty well, but it's a bit too thin because the tray's more meant for things like lasagna so its too shallow and wide, also poured way too much oil and even then it got stuck on the bottom, next time I'll use parchment paper lol.
Sounds like maybe you could call it focaccia.
Thanks!
Thank you 🤩
This is a must try. I have the pan.
Yup. Baking bread tomorrow.
This has huge modification potential.👍
Love your channel and the way you explain it, very instructive.
I wondernifnyiuncould help with this problem, I have tried and tried to make a Portuguese roll called Papo Seco or Carcaças, they are so delicious, very light in weight and have a large crumb base, but with all the videos i have seen, none of them have acheieved success. Have you ever tried them? and if so, do you know how they become so light and airy, they weigh about half of a normal bread roll. Would appreciate any advice.
I've never made them, but I'll add them to my future projects list. Cheers!
Charlie, (if haven't explained this already) could you please talk about what is "fan" on your oven? We don't have such settings here in the US. Thank you so much. Love your channel!
It's just a fan that blows the hot air around the oven. The fan vs no fan conversion is as follows: increase the temperature by 10%. So, usually a 160C fan on bake would be done at around 180C fan off.
No... No, I'm not having a great day so far. But I guarantee watching the rest of this video is going to help me end the day feelin' good. Always does.
Wishing you a better tomorrow ✌️😎
I'll have to scale this up to my 13" USA pan Pullmans 👍
could you possibly make a shokupan recipe for the pullman tin that you have? thanks for the great vids!
I'll add that to my list ✌
Easy mode: 3 c. all-purpose flour, 1.5 tsp salt, 1 tsp yeast, 1 and 2/3 c. water. No temp taking. I even put in too much oil and it still turned out fabulous.
👍
Great recipe, I can't wait to do it! I have a baking tin that measures 30x10x10 so I suppose I need to increase all the ingredients by a 33%.
I'd try it with 25% and see how that goes.
@@ChainBaker Unfortunately, the final result was a complete disaster! Despite all the oil used, the dough stuck to the tin. A real shame, because from what I managed to taste, the flavor was very good. I'll try again in a few days, I need a new tin, I suppose.
Dang it, man. I just made bread yesterday, and it looks like I'm making it again today 😂
Make a smaller one ;D
Really fascinating! Thank you again Charlie, this will be on my list. I’m going to call you out though…this one is definitely a “bad boy” and the samosas should have been “babies”. Get a grip man!😂
Your channel is a joy!
😂
This might be too American (expat) but maybe one day you might have a “puppy”? As in “let’s get this puppy in the oven”.
I might try that sometime 😁
My favourite bread channel! i will give this recipe a go. I got some italian 13% protein flour. Can i use a glass bowl with lid to bake it or it has to be tin can?
Glass bowl should work pretty well! Just make sure to adjust the quantity of the dough to fit it ;)
That’s an interesting idea! I don’t have a Pullman pan but I do have a Corning Ware casserole with a lid! Very clever. 🤔
Bread pans usually come in 9x5 or 8.5x4.5, the latter of which would closely match the Pullman loaf pan. BTW, that looks like the ideal grilled cheese just waiting to happen.
which pullman tin do you prefer, this one or the one with the waves that’s a rosy color?
This one, by far! 👍
I always serve "upside down", but because until just now I thought that it was upright, because you flip it out I didn't think that people would flip it again
With 100% hydration, I switched to All Purpose flour (AP), and the results are the same to what I get with bread flour.
I have found when working with high protein / keto flour, 100% or higher hydration is required for fermentation because the dough is just too dry or unequal in hydration to allow the yeast to expand and get to the sugar and starch that still exists in the dough and rise to any degree. I made a pizza with this recently and it did not even become dough until I exceeded 100% hydration.
The King Arthur Channel calls this “glass bread”. I have made this many times. I bought 25 lbs. of 14.1% protein bread flour, and I can’t wait till it’s all gone, and I want to try a lesser protein bread flour. Don’t get me wrong, the high protein flour works great when I make rye breads, but there may be such a thing as too much gluten. I think I would suggest this be made with sourdough as that way, it won’t grow blue fur.
Wow Charlie. That is an easy bread to make!! Mine wasn’t quite as “crumpety” as yours - but still it was pretty savage!
Next, I’m thinking of trying this with some more enrichment (eggs / milk) - aka Japanese milk bread. Do you think this dough would work with eggs and milk substituted for perhaps 150 g of the water?
It will be even looser. You may want to decrease the hydration a bit to avoid failure 😅
I wonder if it would work with sourdough? Also I think I will try the cold ferment as the dough seems to be finished if I let it raise warm and doesn't have much oomph to raise again after forming. My loaves seem to get so hard after a day or two. =)
To make it naturally leavened simply make a leaven with 20% of the total flour 😎
How much sourdough starter do you have to use to do this recipe ? I like lots recipes that use yeast but I don’t know the correct conversion for sourdough starter instead. Many thanks 😊❤👍🏼
Make a leaven with 20% of the flour ✌️
Is there some fermentation magic in the glass bowl with glass lid? I didnt see this listed in your amazon link. Does a plastic cover work?
Not at all. Cover it with whatever ;)
In the US what flour would you recommend for this particular approach? In the video - finished bread slices- reminds me of what Master toasting bread used to be. I don’t have a high % on hand so thought would ask for recommendations before I buy.
Get something with at least 12%. If not, then just lower the hydration.
@@ChainBaker Another option is to add a bit of Vital Wheat Gluten. But it doesn't translate exactly. I think you need a couple percent higher total gluten in the recipe when using VW Gluten than when using a real high gluten flour.
King Arthur bread flower. At Target stores . It's 12. 7% protein content .
What suggestions do you have for high altitude baking? I can't figure out if i suck at baking because i live at 1500 meters, or if it's genetics or something.
I don't know much about it. Not sure if there would be a big difference. That's not such a high altitude. Try some basic recipes and see how it goes. If the dough behaves differently to what you see in the video, then adjust the hydration or the amount of yeast or something.
I recently discovered your channel and you've made baking very logical and it has given me a solid understanding I didn't have before. Why are so many of your recipes baked at different temperatures, I've noticed some at 160 all the way to 245 could you explain the oven temperature range in a video.
Enriched dough = low temperature. Lean dough = high temperature. But not always ;D
@@ChainBaker wow thanks for the reply, I did the spelt no knead, I kept the honey and egg out so instead of 160 should I go to 190 if I'm just using spelt, water salt and yeast?
Try 180 and see how that goes. Adjust if needed next time ✌️
180 was perfect came out amazing! One last question, is it possible to combine the slow cold fermentation with the cold final rise method. So cold proof over night and then fold / final shape then final proof in the fridge? If it is possible, do you need to let it sit out in room temp before placing it in the oven?@@ChainBaker
@shawnjoseph3925 i've done it a couple times. Here's a video ua-cam.com/video/oL4HX-6J6XY/v-deo.html
Can you add scalding to a 100% hydration like this? and will it make it easier or harder to shape?
It will make it more difficult. Scalding will weaken the gluten even more. You could try it at a lower hydration, maybe 80% and then move up from there.
Charlie, I just made baked donuts for a friend using your no knead brioche recipe. They came out delicious, but the inside didn't quite open up to allow room for the filling, despite moving everything around with a chopstick. Do you think increasing the hydration on that dough would help lighten and open up the crumb like this to allow more filling? Thanks as always!
I reckon if you let them proof for longer they should open up a bit more. Personally, I prefer regular enriched dough donuts. I think they turn out softer and are easier to fill. Try this recipe sometime - ua-cam.com/video/wn82LjmyWA4/v-deo.html
Or this one - ua-cam.com/video/j_9FewgUtPw/v-deo.html
@ChainBaker brilliant, thank you my friend
I just watched your video for 100% whole wheat version. The white bread seems to have bigger holes and the whole wheat has smaller holes. If I were to reduce the time for the final proof will the bread produce smaller holes?
If you want smaller holes you may want to use less water. Reducing the final proof may result in a more uneven crumb structure with smaller holes in some places and much bigger ones in others.
That looks like it would be amazing with some rosemary and oregano and maybe a citrus of some kind in it.
The written recipe in the description omits the 480 degree F preheat before you bake the bread at 390 F (turn it down right before you put it in).
I'll add it as soon as I get a chance. Cheers ✌️
I have never made this but my intent is to make it but I think some herb de province would be amazing in this loaf. What do you think?
Yeah some herbs won't hurt for sure!
All summer and fall I make high hydration doughs (80-100%) with fresh herbs from the garden. They are some of my favorite breads ever. I can't recommend this enough!
@@ChainBaker I’ve made southern cornbread with it and buttermilk biscuits too, and they are so delicious.
Sooo, I do have a Question... I have watched many of your videos now... Excellent by the way !!! My Question - When I make My Bread - I mix everything, then kneed it for about 10 mins, place in a bowl in a warm place covered for an hour... Then I take it out, kneed it again but very gently basically folding it, then I place it in its baking tin and let it rise again for another hour, then bake it at 400F for 40 mins... Sooo what would that be called ?
That's a straight dough bread.
Ok M8, thank you... Looking forward to the next one.. Oh and I made that same bread again today but added a pinch of Rosemary and Thyme - The House Smells amazing ! @@ChainBaker
Nice one 😎
This should make great skillet crumpets, yes? Using a disher/scoop?
It's not liquid enough for scooping I reckon. Here's my very old crumpet video ua-cam.com/video/w8hhpp-qzKE/v-deo.htmlsi=XQmLUoxcWHQ4Vo_4
It looks like a canele inside! You could also try a tangzhong if you want it to be even more tender. I'd be curious how far you can push it!
Also what if you add vital wheat gluten?
I might try some experiments in the future.
I used to add that instead of buying bread flour. Then I picked up a suggestion of using citric acid (I grind down part of a vitamin C tablet). So now I do that occasionally. Probably deluding myself, but the one thing I can say for certain is that it hasn't hurt anything. 😄
Adding an acid definitely helps strengthen the gluten up to a certain point, but feel like it doesn't compare with vital wheat gluten@@jvallas
If I wanted to freeze this dough to bake off later at what point would it be best?
If it was me I'd bake it fully, slice it and then freeze it. But here's a guide with various options ua-cam.com/video/NlIuDpQmEVU/v-deo.html
Hello Charlie. I enjoy all the experiments you make with flour yeast, salt and water. I made your recipe. However, I used Manitoba flour (14% protein content). After the first mixing, and keeping with 100% hydration, the consistency of the dough was not at all like a batter. It was denser. Temperature was good. I am wondering if I should have used more water at that point. If yes, how much more. Thanks.
Your flour is definitely stronger. I'd increase it to 105 or slightly more and work from there.
@@ChainBaker i had same issue - not batter - after first mixing with strong white bread flour 13.6g protein - but it became like batter during the overnight cold ferment.
Charlie, I know you used your Pullman Loaf pan for this recipe - do you think it would work in a ceramic loaf baker? The dough has been cold bulk fermenting in the fridge since yesterday afternoon - another six hours before I begin the final proof.
It should bake up nicely in any baking vessel as long as it doesn't stick 😅
@@ChainBaker just a little sticky, but otherwise a perfect rustic crumpet loaf!! I pan-fried a couple slices in butter 😍
Would this work for a Dutch-Oven loaf?
It would not hold its shape. You'd need to lower the hydration to 80% perhaps. Maybe 85% max.
Can you do this with Sourdough starter instead?
Yes. Use 20% of the flour to make a leaven.
Please make video for gluten free flour breads... Like sorghum, rice or any other millets
I don't have any experience with those yet.
@@ChainBaker thanks for your response. Will wait for your experience sharing video and learning for me 😊
Nice. But I only have air fryer.
Tnx for posting
i'm trying your recipe at the moment, the bread is proofing. i wonder, wouldn't 1/2 milk instead of water make for something amazing? i might give it a shot next time.
That amount of milk will weaken the gluten even more. I'd suggest perhaps substituting 100g.
@@ChainBakeri do know that, but to me it looks interesting to try. it might not end up being a sandwich bread, but so far I've really enjoyed the 100% milk bread i've made. thx for your input!
I'm curious, could this recipe be used to make english muffins?
They'd be difficult to shape. Here are some very good English muffins - ua-cam.com/video/nz8hZuRggrY/v-deo.html
Have made 75% sourdough baguette… will try going to 85% soon…. 100%? Cheers from canada
What is the thermometer you use for these? It isn't on your Amazon shop list.
Hygiplas. It should be there.
@@ChainBakerI am in the US. It is not on that list, but now I know the name I can try to find it here. Thank you.
@@ChainBakeralso, it isn't available on the UK store any longer. Sends you to See Similar Items.
I'll update it soon. Cheers 😎
@@ChainBaker awesome, thank you! Love your channel.
100% hydration sticky dough and skin on my hands coarse like sandpaper XD I assume this can be mixed in machine instead of folding? :)
For sure! 😎
When making 100% hydration bread in the mixer, use the paddle. The dough hook isn’t needed. (Or is that kneaded?)
Can you make this bread with sourdough starter?
Yes. Use 20% of the flour to make a leaven.
Can we make focaccia with this dough
Definitely!
I make 100% ciabattas a lot, sometimes adding a little olive oil so it will last a little longer. Great with meat and cheese, not great for peanut butter. I've been eyeing those pans with the lid on for awhile.
If you're talking about something like a Dutch oven, you sometimes can find them in thrift stores, eBay, Salvation Army stores, etc. for good prices. Doesn't matter if it's not new.
Can you please repost cheese cake recipe? Thanks
Just search 'chainbaker cheesecake' 👍
I have The Larger Pullman Pan is there a formula to upsize this Recipe
This guide may work - ua-cam.com/video/s-pt429hg68/v-deo.html
Alternatively, just increase the amounts of all ingredients by about 20% and that should get you close if not right on.
Thank you. Love your videos
Read my mind. I was thinking about making loaf bread 🤙🤙
Nice one :) Through my experiments I find that olive oil may work great in huge batches but when I do it for small batches I find the final result is chewier then without.
I also think by now if people have not switched to metric then they should forever suffer in darkness LOL
To my American friends who use ounces and gallons or even cups and teaspoons.
Pity ain't it LOL
😅
Great recipe, but I think the oil at the end is unnecessary. As long as your covered tin is well buttered there is no problem.
Would it help to do autolyse with the flour and water first to develop gluten?
Would it help to make a poolish first with all the liquid, yeast, and some of the flour?
Thanks in advance
Autolyse may help. But I find that cold fermentation is basically like long autolyse and pre-ferment combined. You could use those methods if you were baking on the same day though.
@@ChainBaker Thanks for the information. This is very helpful. More power to your channel.
So it's a Pan de Cristal then ?
Yeah just in loaf form.
Please, keto bread with gluten flour
I have no experience in that side of baking yet.
The first step of your written instructions says to mix the oil in with the water, yeast and salt, contrary to your video commentary.
My bad. I'll fix it as soon as I get on my pc. Thanks for letting me know.
Highest was a 120% coccodrillo. Used the Kenwood Chef's K-Beater because the dough hook wasn't going to accomplish anything. It took 35 minutes mixing to achieve anything like "structure". I've put a picture into the Flickr group.
So now I've baked it.
Bearing in mind the warnings about tin size and protein content I started with 450g flour and 400g water (89% hydration) 8g salt and 4g dry active yeast for my 2lb loaf tin. The mix and folds were fine and I turned my fridge down so this morning the thermometer placed next to the bowl read 5°C (flatmate usually keeps it colder). I think this is still too cold but it did better than my last cold ferment.
It got 18 hours in the fridge and was then turned out into the tin and had 2½ hours proving on the counter. Baked topped with aluminium foil for 50 minutes at 200°C because…
Despite being in my good non-stick (I can turn cakes out of this) loaf tin that was well oiled the loaf stuck to the sides quite nastily. In fact with the oil that had been used you might as well say it'd been fried on. 🙁 So I couldn't easily tip it out for the last 10 minutes naked bake. Instead I put it back and finally let it rest on the side in the hope it would loosen (it didn't) and used various implements to wrestle it out.
The crumb was good by my standards but nothing like as open as Charlie's. The flavour… okay I guess, nothing special. I doubt I shall be doing this again.
I'm assuming that YT is still eating links so I've put a link to the pictures in a comment to the picture I shared to the Flickr group yesterday.
@calmeilles damn I hope it did not mess up your baking tin 😬 it is quite a sticky thing! You could try it again and make a smaller batch perhaps in a 1lb tin just to get a successful bake out of it. I'd make 1/3 of the recipe in that case.
@@ChainBaker Oh, I think the tin will survive to bake another day. 🤣
One thing I am curious about is what is the temperature of your fridge. I'm tempted to try a cold ferment left on the balcony overnight [in something critter-proof, of course] when it's warmer than I can get my fridge to go..
i only make sourdough bread so how can you do this with sourdough bread
Make a leaven with 20% of the total flour.
With the water u are using for folding, it goes over 100% hydration 😂
For sure 😄
Oh fuck I don't like oil in my dough!
Don't use it then ✌️
Why are two large covered pullman loaf pans $43 while the single small covered pan you list costs $44? That is literally the WORST DEAL I'VE EVER SEEN.
I don't list anything. I just point you in the direction of the items that I bought from those sellers. If you can find the single small pan for a better price then please drop the link here. Thanks