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Damn, that bread looks freaking awesome, care to share the recipe?
The only good thing about these heat waves is the bikinis it brings out at the community pool and ice cold beer or escaping the heat by hitting the ocean beaches or fishing the bay.
Stay !!!
I was brief last night.. sorry about that. here's the 411:
Recipe:
100g Starter
350g water
500g flour
10g salt
Mix water, starter, and salt. Add flour.
Autolyse at room temp about 1 hour
Lift and fold
20-25 the first time
2-4 more lift and fold sessions 30-60 minutes apart
Bulk fermentation at room temp
Lift and fold to make a loose ball
rice floured banneton
in the refer for a couple hours.
the cook,
I used my Weber Genesis with three burners. outside burners were higher than the center one. ran it about 425. 35 minutes with the lid on then led off time brown - which was faster than the indoor oven.
I haven't tried it yet because I made for a guys weekend. Im bringing 2 racks of baby backs, large piece of brisket, Utah beers and a "handle" of Bulleit. The other guys and bringing handles of vodka and gin along with a slew of brew. we got fly rods, guns and a house in the mountains for 4 days. we haven't seen much of each other since we all graduated college, married, kids, etc. this is gonna be fun! No wives, no ex's, no dogs, no kids.