Jarraitu

Gaur ogixa eitxia tokau da, ta gaizki dau nik esatia baina inoiz baino hobeto gerau jata.

Today I’ve baked bread. The best time ever.

@eider it looks amazing, I have have structure like that. What flour do you use?

@piggo wheat 175W, 300g. Wheat 300W, 100g. Whole oatmeal 100g. 75% hidratation. 10g salt. And 200g sourdough.

Your bread looks grate. Maybe I have to try your recipie also 😊

@eider hmm I'm not familiar with this flour rating, we don't use that here I think. Could the high hydration be what makes the pores so large? I also use rye flour instead of just wheat. hmmm 🤔

my recipe is 300g dark wheat flour, 150g dark rye flour and 50g "high gluten pizza flour", 15g salt and sourdough (just eyeballing it) and tons of caraway and cumin and various seeds. No idea of the hydration, i make it "just right" by looks

@piggo the hidratation is important, yes, but I think that is not only the point. Check this url, you know spanish right? Sorry because i didnt found an english url. But here is explained the W thing of the wheat flour. ☺️

@eider thanks yeah I can read it 👍

all my flour have 12% protein, that would be "harina de fuerza"

@eider Félicitations / Felicitación / Congrats 👍​

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