Medium
22
loaves at 1.5 lb eachPublished 2004
This Bread is so Emphatically French that it retains its French name here. A stiff-textured levain is used to generate the fermentation. When baked the same day it is mixed, the bread has a delicate flavor, an open cell structure, and a beautiful russet crust. Retarding overnight is not recommended, as many of the more graceful and delicate characteristics of the bread will be lost during the long cold time in refrigeration.
U.S. | Metric | Home | Baker’s % | |
Bread Flour | ||||
Medium Rye Flour | ||||
Water | ||||
Salt | ||||
Total Yield |
Bread Flour | ||||
Medium Rye Flour | ||||
Water | ||||
Mature Culture (Stiff) | ||||
Total |
Bread Flour | |||
Medium Rye Flour | |||
Water | |||
Salt | |||
Levain | |||
Total |
© 2004 All rights reserved. Published by Wiley.