Post by matt on Jun 25, 2012 21:15:39 GMT
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Copied from the old forum
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Here's Shao Ping's original formula:
per kilo
182 g starter @ 75% hydration (5% rye)
455 g Unbleached bread flour (11.9% protein)
358 g ice water
11 g salt
Here's what I did. My starter is at 100% hydration, so the figures are tweaked to accommodate this:
per kilo
182g white starter @ 100% hydration
468g strong plain flour
345g cold water from tap
11g salt
Thurs evening
Feed starter.
Friday morning
Feed again to achieve desired quantity.
Friday evening
Combine all ingredients, mix by hand for 1 or 2 minutes, then straight into the fridge. A big lidded plastic box is handy for this and for doing the following stretch and fold routine in situ in the box.
Saturday evening
Take the dough out of the fridge and over the next 4 hours stretch & fold the dough once every hour, return to fridge. Don't sweat it if you, say, drink too much red wine and forget the last two hours
Sunday morning
Take dough out of fridge 2.5 hours before baking. 1.5 hours before baking divide and shape. Proof on a floured board 1.5 hours. Bake at 220°C for 25-35 mins depending on type of oven. Ready when probe reads 97/98°C.
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Update June 2012
----------------------
Thought I would copy this recipe of Shao Ping's across from the old forum. It seems to be well-regarded on the net and I have certainly found it to be an excellent bread.
If anyone's on Twitter, I'm going to Tweet my way through making it this week, starting on Friday morning then thru to baking early Sunday morning. I'm quite new to Twitter but its excellent for finding other breadheads or wfo-ers. Find me @fireandflour
Copied from the old forum
-------------------------------
Here's Shao Ping's original formula:
per kilo
182 g starter @ 75% hydration (5% rye)
455 g Unbleached bread flour (11.9% protein)
358 g ice water
11 g salt
Here's what I did. My starter is at 100% hydration, so the figures are tweaked to accommodate this:
per kilo
182g white starter @ 100% hydration
468g strong plain flour
345g cold water from tap
11g salt
Thurs evening
Feed starter.
Friday morning
Feed again to achieve desired quantity.
Friday evening
Combine all ingredients, mix by hand for 1 or 2 minutes, then straight into the fridge. A big lidded plastic box is handy for this and for doing the following stretch and fold routine in situ in the box.
Saturday evening
Take the dough out of the fridge and over the next 4 hours stretch & fold the dough once every hour, return to fridge. Don't sweat it if you, say, drink too much red wine and forget the last two hours
Sunday morning
Take dough out of fridge 2.5 hours before baking. 1.5 hours before baking divide and shape. Proof on a floured board 1.5 hours. Bake at 220°C for 25-35 mins depending on type of oven. Ready when probe reads 97/98°C.
----------------------
Update June 2012
----------------------
Thought I would copy this recipe of Shao Ping's across from the old forum. It seems to be well-regarded on the net and I have certainly found it to be an excellent bread.
If anyone's on Twitter, I'm going to Tweet my way through making it this week, starting on Friday morning then thru to baking early Sunday morning. I'm quite new to Twitter but its excellent for finding other breadheads or wfo-ers. Find me @fireandflour
