So Boris has reached Day 6 and I'm ready to bake with him. Removed the required 200g for Dan Lepard's white leaven loaf. Replenished him with the required 100g of water and 125g of strong white flour. Dan's recipes all seem very precise in terms of timings (which I can understand having read the River Cottage Book) and temperatures (which I'm having more of an issue getting my head around). I don't have a thermometer yet but when Dan specifies that water should be 20degrees C, or 16degrees C... well, what's the difference to me?!! I hope it's not crucial.. but if it wasn't why would he be making a point of it? Hmmm.....
So, I have started my first natural leaven loaf. The basic white one. First stage to be done in the fridge overnight, and I will tackle it tomorrow.
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Boris - ready for baking! |
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White leaven dough to be left overnight. |
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