Added cooking time and temp for v4 white

diff --git a/src/polish-white-v4.toml b/src/polish-white-v4.toml
index 6896b94d9426527eb1c4ae7f63ce115432ce9449..883a017849aadfa8159f7d8696f3f9328255ae09 100644 (file)
--- a/src/polish-white-v4.toml
+++ b/src/polish-white-v4.toml
@@ -12,6 +12,7 @@ This bread is easy to handle and usually gives very good results.
 Bake in a loaf tin or shape into a boule.
 Note that "Autolyse Water" is water to mix with the flour. "Water" can be mixed with the salt to help when mixing it into the dough or to help incorporate the preferment.
 Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). The polish here is 69% hydration and makes up 15% of the flour weight. It is taken from Raymond Calvel's "Taste of Bread". The polish alone can be found on this site for reference.
+In our oven, this takes 30 minutes at 200° (fan), starting just before the oven has finished heating up.
 """
 
 

diff --git a/src/sourdough-white-v4.toml b/src/sourdough-white-v4.toml
index 06becca69e838eb2196eb27d9efbe87bbfbe78be..bd3fc4310bac5d47e28c15493d2dc329c0fe4a53 100644 (file)
--- a/src/sourdough-white-v4.toml
+++ b/src/sourdough-white-v4.toml
@@ -10,6 +10,7 @@ It's listed at 10% wholemeal at the moment. This is negociable. If you need to g
 Bake in a loaf tin or shape into a boule.
 Note that "Autolyse Water" is water to mix with the flour. "Water" can be mixed with the salt to help when mixing it into the dough or to incorporate the starter into the autolysed dough.
 Note that it is assumed that the sourdough starter you're using has a hydration of 100%. Make the appropriate ajustments if not.
+In our oven, this takes 30 minutes at 200° (fan), starting just before the oven has finished heating up.
 """
 
 

diff --git a/src/straight-white-v4.toml b/src/straight-white-v4.toml
index 9172ff5b099224ac50c21f8670d21317e5b831cd..09e9bbbc251030e400673a2c525735c78f73efbf 100644 (file)
--- a/src/straight-white-v4.toml
+++ b/src/straight-white-v4.toml
@@ -11,6 +11,7 @@ It's listed at 10% wholemeal at the moment. This is negociable. If you need to g
 This bread is easy to handle and usually gives very good results.
 Bake in a loaf tin or shape into a boule.
 Note that "Autolyse Water" is water to mix with the flour. "Water" can be mixed with the salt to help when mixing it into the dough or to hydrate the yeast depending on the type you're using.
+In our oven, this takes 30 minutes at 200° (fan), starting just before the oven has finished heating up.
 """