07/23/07

Flour test- Bogasari Red Triangle

I was given a bag of this flour from Bogasari and was told that it was about 12.5% protein. In the middle of the week, I had tried to make bread using my old oven in an attempt to bake bread with basic equipment. I used the same flour and the result was satisfactory.

This weekend, I decided to test out this flour again but added some atta whole-wheat flour. I had been eating plain bread for a while now and it's time to change to something more whole-some. The flour was a mix of the Bogasari and atta in a ratio of 3:1. Hydration was 75%. The dough was mixed at 9.00pm and it was left to ferment in the fridge overnight. The next morning, it had risen over the top of the mixing bowl. I gave it 2 rounds of stretch and fold. Since I had to do some errands, I shaped the loaves and let them proof in the fridge.

The oven spring was tremendous.