You are reading a single comment by @Olly398 and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@Olly398
Plain white strong bread flour. Basic recipe is this:
600g flour
16floz warm water
2tsp fine salt
7g dried yeast
Mix briefly, let rest in bowl 10 mins. Turn out and knead for 10 mins, adjusting consistency.
Prove overnight in fridge in oiled bowl. Knock back, shape, into banneton, second prove at room temp, bake as above. On the weekend, the second prove is not a probelm, only during the week. Might try a long second prove in the fridge, that could work.
Wanted to try to get this right first before moving on to other flours, but hopefully that will be soon so thanks. Are you using it mixed with other flours or neat? How is the texture?