I'm still developing the recipe and when it's settled down a bit I'll be happy to share. My primary document this year has helped to firm up some of the desirable salt concentrations and is this PDF from a school in Wisconsin, USA.
It relies on weight measures which are really good when accuracy counts. I wish I had more bread recipes written like that to nail that 60% hydration point. Two weeks to testing time!
If they don't go soft they should be ready for the big chicken pluck on the 18th. Yummy!
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