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If you don't have spring water what do you do with tap water

I'm out of spring water for baking sourdough and remember reading that if you leave tap water out for several hours that the chlorine will disapate.. how many hours does it have to sit out?Sylvia ....

Jeffrey Hamelman , Maggie Glezer , Hole Wheat , Luten Free ,

Whole wheat flour - Everything2.com

Whole wheat flour - Everything2.com
everything2.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from everything2.com Daily Mail and Mail on Sunday newspapers.

United States , Maggie Glezer , Industrial Revolution , United Statesgovernment ,

SJSD Baguette attempt with issues

electric oven, With gas the best baking is in a DO or some kind of cloche. Steaming with Mega Steam, or lava rocks or Silvia s steam work great for baguettes on a stone in electric ovens. You might want to get a big disposable aluminum pan or a large roaster to cover smaller sized baguettes in a gas oven. SJSD makes some of the best baguettes on the planet. A beautiful dough to shape and work with - with great flavor, spring bloom, crust and crumb. Very hard in a gas oven though
Happy baking
alfanso
Hi Danmark,
Home baking whiz SteveB uses a combination of hotel pan plus steam machine to create steam in an enclosed environment. A bit kluge, but he does produce really high quality breads using this method. ....

Maggie Glezer ,

New, disappointed Bosch Universal Plus Owner

New, disappointed Bosch Universal Plus Owner
thefreshloaf.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thefreshloaf.com Daily Mail and Mail on Sunday newspapers.

Peter Reinhart , Joe Ortiz , Maggie Glezer , Bosch Universal Plus , Kitchenaid Professional , Rustic Ciabatta , பீட்டர் மறுஹார்ட் , ஓஹோ ஆர்டீஸ் , சமையலறை ப்ரொஃபெஶநல் ,

Tom Cat's Semolina Filone [errata]

Poolish All of the above
Salt 9g
Procedure:
The night before baking, mix the poolish and ferment 8 hours, covered tightly.
The day of baking, combine the flours and water, mix and autolyse, covered, for 15-60 minutes. Mix the yeast with the poolish and add to the autolysed dough for 5 minutes. The dough should clean the sides of a stand mixer. Sprinkle the salt on the dough and mix for another 2 minutes. The dough should be sticky but not gloppy.
Scrape the dough into a bowl 3 times its volume, cover and ferment for 2-3 hours, folding every 20 minutes for the first hour. Preheat the oven to 400F and prepare your steaming apparatus of choice. Scrape the dough onto your bench and preform it into a boule. Let it rest for 20-30 minutes to relax the dough, then form it into a batard. ....

Alan Alfonso , Maggie Glezer , Tom Cat , Semolina Filone , King Arthur , Bread Flour , Whole Wheat , Gluten Free , ஆலன் அல்போன்சோ , டோம் பூனை , கிங் ஆர்தர் , ரொட்டி மாவு , முழு கோதுமை , பசையம் இலவசம் ,