After a somewhat busy and rocky start to my last school semester, I have finally found the time this Saturday morning to make some bread in my co-op. Hooray! I am sticking to the book this time, but using half whole wheat, as per the co-op's preference.
Soaker:
29 1/8 c. WW flour (local and organic, so lots of hull and crunchy bits)
14 3/4 c. water (I didn't really measure the temperature, but I was trying for 77)
I let this rest for about a half hour while I measured the rest of the ingredients and traipsed all over campus trying to find salt.
Dough:
soaker
7 c. water
28 c. white flour (probably 3/4 King Arthur Sir Galahad and 1/4 organic)
7 3/4 T. salt
5 7/8 T. yeast
I kneaded it 5-10-5-10-5 and put it in an oiled tall container to rise. I'm a little worried about the temperature in the kitchen. I tried to measure it, but I think all of our thermometers are vaguely broken, so I covered the container in a plastic bag, put it in a corner near the oven, and am hoping for the best.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment