El foro del pan

Estoy usando la calculadora de Dieter y Hajo para centeno etapa Detmold1 70% ... Mi pregunta es si quería pre-gelatinizar parte de la harina ... ¿cuál sería el porcentaje más comunes que, al hacerlo, y si no, podría incorporar y viejo pedazo de masa como de remojo y cuáles son los perameter para ...

Got it it's gmt 5 for NYC!

Thanks!

Hi Hajo,
just was trying to find out about the part in the calculator that said time zone? Is that the time for when you want to bake or local time zone?

What about a section on soakers or add in's? and just a question, what is my time zone Hajo? I live in NY, USA!

Thanks to both Javier and Iban, you both are so enthusiastic it's catching! Viva Pan!

Thanks again Iban,
I think especially for both you and I we have similar interests, cycling and bread, I don't or can't say which comes first....difficult!
I just woke up and am ready to throw in a couple of loaves of pain au levain for this hot sunny day, maybe I will call pain du soleil?


Ciao ...

Hola,
Soy Jeremy del www.stirthepots.com
I keep finding lots of mention of my site on this blog and wanted to become a member, even though I can speak Spanish, mi senora es de Ecuador, and my maternal family is Basque and decendant of the family Borgia! But most of all I love bread baking!

Gracias ...

It's a feeling of Zen, bike and bread...ohmmmm, click,click!

danlepard escribió:Great idea, will have a go at using it! Have never tried the detmold 3-stage process, but I've heard (and seen pictures) of excellent bread made with it.
Dan

Hi Dan,
It works great, Dieter sent me a copy in english!

How about adding a bakers percentage scale or something so you could figure out the amount of dough, etc....