Mixed Flower Bread

 I didn't have a lot of the 14% whole wheat flower left, just 1 cup. My sour dough starter was lazy not rising.  Here is what I came up with.

1 cup whole wheat flower
1.75 cups of all purpose flower
1.5 cups of hand warm water

In a mixing bowl mix all of this with a dough hook for 5 min on 1, then 10 min on 2-3. Remove the bowl, cover and let sit for about 2 hours.

3/4 tsp salt
sour dough starter by volume 3.5" x 3.5" x 2.5"
2 tsp of active dry yeast.
Mix all of this for 15 minutes on 3 again. The dough should only be lightly sticky. Remove from mixer, cover and let stand for 3 hours.

Onto the mixer it goes again, mix for 5 minutes, put into a banneton. The banneton goes into a plastic bag with room to expand. Into the fridge for 12-15 hours (final time depends on when I wake up the next morning 😂 ).
Bring the oven up to 495F. Place the DO in it. After 30 min. remove the DO from the stove. Use good gloves. The DO is hot, hot, hot. Remove the dough from the fridge, flip it into the DO onto a piece of parchment paper, cover and into the it goes for 15 min. Then uncover, turn the temperature down to 435F and bake for another 20 minutes.
Oh well, I forgot to score it... It does not impact taste. 

When completed, place the bread onto a cooling rack.
-Mahlzeit-






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