T55 gruau, overnight fermentation.

November 24th, 2011

640ml warn water 1kg. Flour 20g active dry yeast 20g. Kosher salt Light hand mix 10 hr fridge 20 min rise after portioning 60 min rise under damp cloth 500 degrees F for 25 min oven pre steamed and after opening Bread stone Cheap oven

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T55 no additives. Long fermentation. Humid oven

November 24th, 2011

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Brioche with organic t55 gruau

November 16th, 2011

Flour, eggs, yeast, salt, sugar, butter and about 2 hours of rising time in total.

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T55 Gruau flour attempt #2

November 15th, 2011

These results are without using Vitamin C. Unfortunately, my proofing oven was too hot, and I slightly cooked the bottom of the bread before actually placing it into the over to cook. This resulted in very strange shape. The results are still encouraging, as the French flour is crispy on the outside, but I am getting more of a rise.

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