I missed rustic breads after living in the San Francisco Bay Area for 20 years.
Changes throughout the year. In the summer time when the relative humidity and temperature is much higher Otohiko is much more active and can climb the sides of the proofing jar twice as high as in the winter. In the winter it is a denser bread whilst in the summer it can have bigger air pockets. It is a mild flavour and can get a solid crust.
Goût et saveur
Ingrédients de base
- 100g Hokkaido strong flour
- 100g Water
Ingrédients pour nourrir le levain
- 75g Flour
- 75ml Water