My latest loaf is a rendition of Thierry Delabre's "Indecent loaf. For background, visiting Paris last Thanksgiving, I had the chance to hang out with Thierry while he baked. His newest named loaf is a heritage grain flour bread. Seeing it on Facebook, I wanted to give it a try. Where he used Fleur du Berri flour, I used Red Turkey. Initially, I did an 80% hydration. But then looking on Facebook, I realized he mentioned hydrating it even more. I added another ten percent. And lately, because of the cool spring weather, I have been warming my water a bit more than usual to increase the fermentation. I did that here and… ka-boom, my rendition of Thierry's Indecent bread came alive.
What’s the formula (in particular what’s the percentage of WW to white. Or is it all just one extraction?)
Hi David,
100% flour (which was T80 originally) I subbed in Red Turkey
50% Levain
85% water…but I upped it to 90%
2 salt….
For a faux T80, I do 20% whole wheat and the rest white wheat..
yep, that was my guess from the pics.