Rouge De Bourdeaux, take 1
Recipe SourceHere's how Thom rated their bake:
What didn't?
Kept the dough too cool first, then too hot. Looks like I may have killed the fermentation. Be more careful last time.
Baked: May 19th, 2024
Posted: June 2nd, 2024
Other notes
Dough was quite dense.
Ingredient
Weight
Bakers %
Whole Wheat Rouge De Bourdeaux Flour
250g
50%
Bread Flour
250g
50%
Water
375g
75%
Whole Wheat Levain
100g
20%
Salt
100g
20%
Hydration
Bake gallery
