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Artisan - Multigrain Two loaves, no commercial yeast. In large glass bowl combine:
4 oz starter 24 oz warm water 2 oz honey 16 oz whole wheat bread flour 18 oz white bread flour 1 heaping T salt Stir into a rough shaggy dough but without any dry patches. Cover and rest 1 hour. ~Soak for 1 hour 8 oz hot cereal type grains in 8 oz hot water ~Work the grains into the dough. ~About 30 minutes into the bulk rise, fold dough. Then 2-3 more times 45 min apart. It should become a strong perky ball. Rise 6-8 hours till double. Divide into two loaves. Shape into a round and bench rest 5-10 minutes. Tighten and rise in dry floured cloth covered bowls 30-60 min until puffy. Preheat to 500* but bake at convection bake 400*. Score and bake on stone 40-50 minutes.
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