Whole-wheat. Here we go…
It will have a little more time than the called-for “overnight”, but I’ve mixed a leaven for this next round. It seems dry, but I’m going for it. I keep peeking under the towel to smell it and see if it’s doing anything…
| 1. Mix Leaven | Followed weights, measures, and temps exactly |
| 2. Rest » Float Test | We have flotation! |
| 3. Mix Flour (*30/70) » Rest | Metal bowl, 45 min (mixed extra long… with vigor) |
| 4. +Salt & Water » Bulk Rise | Moved to a glass bowl, 4 hrs |
| 5. Turns | 8x every 30 min (7 vigorous bouts of turning) |
| 6. Pre-shape » Bench Rest | 30 min & both loaves into the fridge |
| 7. Cold Rise | 24 hours |
| 8. Final Shaping » Bake | Shaped and rested 30 minutes before baking |
NOTES: Perfect shapes! The whole-wheat has more structure anyway, but working the dough more at each stage seemed to help. Still, the texture is dense and tough with small holes.
*30% All purpose flour and 70% whole-wheat.