Someone mentioned the Artisan Bread in Five Minutes a Day.
Read it.
No, not the entire book. Just enough to get started on the recipe.
And I got so confused.
I now got into the habit of weighing my ingredients, not measuring them anymore.
So I tried to convert the recipe into weight.
The author's conversion in this article on his website is different from other source(s). And I ran out of AP flour and wanted to use bread flour, but not sure of what changes I needed to do. So I was glad that he provided the hydration percentage.
For most unbleached AP flours (Gold Medal, etc.): 75% hydration
King Arthur AP: 81% hydration
Bread flour: 83% hydration
High-gluten flour: 85% hydration.
So I started my dough with...
700g bread flour
581g warm water
2 teaspoons yeast (I didn't use the whole 1.5 Tablespoons yeast called for in the recipe).
2 teaspoons salt.
The dough has been sitting out for over an hour.
Will bake it tomorrow and update.
I baked it. It was.. a bit of a downer. It wasn't bad, but wasn't great. I didn't even bother to take a picture of the inside. It wouldn't be qualified for "artisan."
The slashing was horrible I know. It was my first time slashing, and I didn't have a sharp knife so I used a steak knife.
I also use the dough to make Cinnamon Rolls. Again, disappointing.
Not sure if I would try it again.
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