Wednesday, April 1, 2009

The recipe (so far)

Whole Wheat Bread (50%)
Bread Flour... 4 oz
Wheat Flour... 4 oz
Instant Yeast... 1/8 tsp.
Water... 5 oz
Mix, cover, and let stand at room temperature for 12-16 hours.

Final Dough
Biga... All of the above
Wheat Flour... 1 lb.
Bread Flour... 1 lb.
Salt... 1 Tbl.
Instant Yeast... 1 tsp
Water... 1.5 lb
Ferment 1 hour. Fold. Ferment 45 minutes.
Divide in half and preshape.
Form two batards. Place in linen-lined baskets.
Cover and let rise 1 hour.
Bake 25-30 minutes at 450.

Next Time: decrease/omit the yeast in the final dough, increase the percentage of whole wheat flour, retard the dough for bulk fermentation overnight.

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