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Found 2 results

  1. Here's a really simple loaf that has the added flavor benefit of a poolish.... Overall recipe ingredients: 425g Bread Flour 320g Water 8.5g salt 7g yeast The technique I used here was to make a poolish from 75g of the overall flour and 100g of the overall water. Instead of just a pinch of active dry yeast, I used 15g of my sourdough starter instead. I mixed that up and let it do it's magic overnight for 12 hours. Today, I combined that poolish with the rest of the water at 95 degrees the mixed in the rest of the ingredients and let the dough hook knead it for 10 minutes. I shaped that into a dough ball and let it rise covered in a greased bowl for 90 minutes. I took that out and shaped it into my cast iron loaf pan. I let that rise for another 30 mintues. I put it on the Kamado Joe at 475 degrees for 20 minutes with a foil cover and then uncovered for another 20 minutes...
  2. hey all, i tried the biga dough this weekend in pan form. the dough developed a great flavor, sadly i was rushed for time and had to forgo my kamado for the oven
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