Hi everyone! I found this postcard recently and would love to know more about its age and origin.
I've attached sharp photos of both the front and the back. Does anyone recognize the era, the layout, or the location shown?
Thanks for your help!
This is the first time I’ve seen such significant growth both during the bulk fermentation and the oven spring. I followed u/Meliacet’s recipe but made a few tweaks to the flour composition and protein content.
Ingredients & Stats
250g Tipo 00 flour
230g German Type 550 (All-purpose)
20g Vital Wheat Gluten (to boost strength, as it's 80% protein)
Water: 345g (73% total hydration including starter)
Starter: 140g
Salt: 12g
Process
Autolyse: Mixed flour and water, rested for 1 hour.
Mix: Incorporated 140g starter and 12g salt. Rested for 30 mins.
Strength Building: 4 sets of stretch and folds every 30 mins.
Bulk Fermentation: 5 hours at approx. 21°C (70°F) room temperature.
Cold Proof: 5 hours in the fridge.
Bake: Preheated Dutch oven at 250°C (480°F).
Baked for 25 mins with the lid on (added ice cubes for steam).
Finished for 15 mins at 200°C (390°F) with the lid off.
The addition of the Vital Wheat Gluten really seemed to help with the structure since I didn't have any high-protein bread flour on hand. Very happy with the result!