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Re: Baking quality artisan bread

From the WFO board

Posted by Brett Noy

In Reply to: Baking quality artisan bread posted by Craig

Hi Craig,
because your just starting out its important not to make things to complicated. So try this!

Biga or starter

500gr bakers flour
250gr water
5gr compressed yeast

Mix to smooth dough and place in covered container for 8 hours.


500gr bakers flour
350gr water
20gr salt
20gr compressed yeast
Biga from 1st stage

Mix together to form smooth elastic dough.
Rest for 1 hour.
Scale to desired weight and shape being careful not to degas dough to much.
Final proof should be approx. 1 1/2 to 2hrs.
Loaves should be ready to bake.
Place onto oven hearth and bake.

See how this goes for you best of luck. Just keep trying things. Let me know how you go. Sourdough is a little harder but let me know when you feel your ready.



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