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>> No.13944914 [View]
File: 1.78 MB, 4032x3024, 00100lrPORTRAIT_00100_BURST20200417003522677_COVER_compress25.jpg [View same] [iqdb] [saucenao] [google] [report]
13944914

>>13944876

Oh geez, let's see. I haven't had to think about it in baker's percentages in a long time and don't have them written down anywhere. Here's the recipe for two loaves scaled at 2lbs each that I just adjust up based on how many loaves I need. Everything is in grams.

AP - 340
Whole Wheat - 450
Cracked wheat - 50
Rye chops - 50
Oats - 50
Soaker water - 200
Final water - 465
Salt - 20
Yeast - 5
Honey - 30
Hard Starter (55% hydration levain) - 160

Make the starter and grain soaker (rye chops, cracked wheat, oats, plus soaker water) 12 hours before hand. Mix everything on first speed for 2 minutes or incorporate by hand, then 2nd speed for 3 minutes or hand knead until the dough is smooth. 1.5 hour bulk ferment, then round and shape, spritz with water and plop in some more oats, final ferment 1 hr, bake at 450 with normal steam for about 40 minutes.

>> No.13940565 [View]
File: 1.78 MB, 4032x3024, 00100lrPORTRAIT_00100_BURST20200417003522677_COVER_compress25.jpg [View same] [iqdb] [saucenao] [google] [report]
13940565

Honey whole wheat seed bread. 60/40 whole wheat/AP with honey, cracked wheat, and rye chops, leavened from a stiff levain.



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