This an extremely nice white loaf baked in a bloomer shape with a
crisp crust and nice soft crumb that I've always liked on visits but
have never tried to bake. The whiteness may be a hotel
characteristic. Ordinary home bakers may add a proportion of brown flour.
Recipe I have is translated as follows..
20gr Bakers Yeast
400 gr Water
100 gr mass fermented*
250 gr flour tipo65*
250 gr flour tipo 110*
1 tablespoon salt.
I'm interpreting
* "mass fermented" as dough saved from previous bake
*"tipo65" as plain flour (all purpose)
*"tipo110" as strong flour.
Can anyone throw any further light on this?
Regards
Bryan McAlister