Sensory Deprivation Los Angeles

bread with plenty of Water / Pan de agua by Havier Barriga

Wheat strong - 500 ml
Water - 500 g (300 +200)
yeast spontaneous fermentation - 125 gr
Salt - 9 oz fresh compressed yeast
- 2,5 gr
Knead the dough from all the components except the 200 grams of water. Add the remaining water in the middle batch (after adding the water to knead had no hook and a flat paddle for stirring).
Fermentation - 90 min.
final proofing in Frome - 60 minutes at 28 C.
Bake for 35 minutes at medium temperature (bake 30 minutes at + 200 ... 190S program with ventilation ")