BGKYSmoker
Nepas OTBS #242
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Made these 2 smalls for a lady here. Used the new flour i got.
Ok now couple days off and ready to make a few for my son.
Anyways here is todays baked. Mixed the dough lastnight.
The chart from the mill. This is from their wheat, other may be different.
14 hour overnight proof. This was covered. Its for i boule but i make 2 smalls. Folks here like em.
First one.
Using Bulka bannetons made in Germany. They are wood formed instead of the would cane style.
Second.
Same as above in the banneton (some call em baskets)
Both covered for the final rise 1.5 hours.
Now the first one in kettle, covered pan for 20 mins at 425*
Then lid off pot and same temp for 15 mins until you get a bread IT of between 200-211*
Second at the same process above.
They look different because of the way i scored em.
Now if the lady who wanted em was home i could deliver.
Ok now couple days off and ready to make a few for my son.
Anyways here is todays baked. Mixed the dough lastnight.
The chart from the mill. This is from their wheat, other may be different.
14 hour overnight proof. This was covered. Its for i boule but i make 2 smalls. Folks here like em.
First one.
Using Bulka bannetons made in Germany. They are wood formed instead of the would cane style.
Second.
Same as above in the banneton (some call em baskets)
Both covered for the final rise 1.5 hours.
Now the first one in kettle, covered pan for 20 mins at 425*
Then lid off pot and same temp for 15 mins until you get a bread IT of between 200-211*
Second at the same process above.
They look different because of the way i scored em.
Now if the lady who wanted em was home i could deliver.