Hey Nathalie, I have two questions about the flour you use. Since I´m from Germany we don´t have something like "bread flour" but so called "Typen 405, 550, 1050 ...". So I´m wondering how much protein the flour you use contains (per 100g) and if it´s eco flour or not. Thanks and greetings, Philipp
I've done both and I haven't seen any difference in the outcome. However, my oven only takes 20 minutes to preheat, so the dough doesn't sit out at room temperature for long before baking.
After the las coil do you rest the dough for 6 hours ?
Hi ! No the total bulk fermentation was around 6 hours, so that's from the time of mixing the ingredients to pre-shaping.
Hey Nathalie, I have two questions about the flour you use. Since I´m from Germany we don´t have something like "bread flour" but so called "Typen 405, 550, 1050 ...". So I´m wondering how much protein the flour you use contains (per 100g) and if it´s eco flour or not. Thanks and greetings, Philipp
Hi Philipp, the flour I use has 12.7% protein. It's unbleached flour, but I don't think it's eco flour as it's not labeled organic. Hope this helps!
Nice content!keep up the good work ❤️
Thanks for watching 💜
Which brand bread flour are you using? Thanks.
Hi ! I’m using King Arthur bread flour, 12.7% protein 🙂
Beautiful bread. Do you bake it straight from the fridge and let the dough hang out at room temperature while the oven is heating?
I've done both and I haven't seen any difference in the outcome. However, my oven only takes 20 minutes to preheat, so the dough doesn't sit out at room temperature for long before baking.
Could you plz tell us about the temperature of your dough it would be really helpfull
Yes, my dough temperature is usually somewhere between 73 - 75 F
Bravo
Thank you !