Bread: yum

Sometimes the bread is eaten so quickly there is only a small part let to photograph :)

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Bread: proofing

The three on the left were proofed at 100 degrees for 30 min and 70 degrees for 60. The three on the right were proofed at 70 degrees for 90 minutes

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Sunday bread

Cold nights = slow proofing

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Bread trivia

770g of ingredients
638g of finished bread

17% loss due to water evaporation

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Bread: Before & After

What a difference 32 minutes at 500 degrees makes :)

See the full gallery on Posterous

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New ratio

60g sourdough starter
260g mineral water
450g flour mix (see recipe to the right)

12 hours to slow rise
Shape & rest 20 minutes
90 minutes to proof
31 minutes to bake @ 500 degrees and 425 degrees

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New scale

My wife bought me a Ozeri scale for Christmas which has a +\- 1 gram accuracy. Now that's consistency :)

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