Lalvain du jour's Pain de Campagne starter sold in the USA by KAF/Bakerscatalog.com produces a unique bread that I make regularly. However, the instructions call for 6 oz of warm water at the time of making the dough. Following the advice of bread baking instructors that the temperature to shoot for at the end of knead is 77 degrees F, I do not warm the water, but the results is the primary and secondary fermentation takes a very long time, many hours. The resulting loaves are very good in flavor, crumb, etc., but I am wondering if any of you are making this bread and following the instructions by warming the water at the point where you make the dough?
post #1 of 15
3/10/02 at 7:22pm