My latest loaf is a rendition of Thierry Delabre's "Indecent loaf. For background, visiting Paris last Thanksgiving, I had the chance to hang out with Thierry while he baked. His newest named loaf is a heritage grain flour bread. Seeing it on Facebook, I wanted to give it a try. Where he used Fleur du Berri flour, I used Red Turkey. Initially, I did an 80% hydration. But then looking on Facebook, I realized he mentioned hydrating it even more. I added another ten percent. And lately, because of the cool spring weather, I have been warming my water a bit more than usual to increase the fermentation. I did that here and… ka-boom, my rendition of Thierry's Indecent bread came alive.
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...
What’s the formula (in particular what’s the percentage of WW to white. Or is it all just one extraction?)
100% flour (which was T80 originally) I subbed in Red Turkey
85% water…but I upped it to 90%
For a faux T80, I do 20% whole wheat and the rest white wheat..
yep, that was my guess from the pics.