The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

granola

  • Pin It
breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my Granola Boule from my bake on 5/3/10.  It turned out better than expected.  Enjoy!


Tim





Ingredients:


350g AP


150g WW


150g Firm SD Starter at 60% Hydration


450g Water


120g Raisins


100g Granola


50g Non-fat Dry Milk


10g Kosher Salt


1/8 tsp Instant Yeast


1381g Total Yield


What I did:


5/2/10


10:00pm - Mix all ingredients in large mixing bowl with wooden spoon well, cover let rest.


10:45pm - Knead dough using french fold method a few times (4-8 times) using wet hands, transfer to oiled plastic tub, cover and let rest.


11:30pm - Turn dough, place in refridgerator.


5/3/10 (Next Day)


8:30am - Turn dough, return to fridge, go to work.


6:35pm - Take dough out of fridge, turn dough, cover and let rest.


8:45pm - Shape into boule, place in lightly floured linen lined banneton, place in plastic bag, proof for 2 hrs.


9:45pm - Arrange baking stone in oven along with steam pan, preheat to 500F.


10:45pm - Turn boule out onto lightly floured peel, slash as desired, place in oven along with 1 1/2 cups water in steam pan.  Bake 15 minutes at 450F.  Rotate, bake for 40 minutes at 425F, then 10 more minutes at 400F.  Loaf is done when internal temp reaches 205F.  Cool completely before cutting.


Sent to Yeastspotting on 5/5/10

Subscribe to RSS - granola