Whole Wheat Bread from (BREAD)
This is from Hamelman's Bread, under (Yested Preferments). I used a Pate fermentee of my baguette dough. I also added no yeast to the final dough. Mixing was very brief with turning the dough in a bowl every 30 minutes for 3 hours, developed the dough well. This is my first time to underdevelop my dough, and using my hand to fold the dough intermittently.
What i ended up with is developed yet soft feeble dough that jumped to life in the oven. The loaves were quite lighter in mass, and the crumb was soft and holey.
I, however, forgot to add the salt to the final dough, so the flavor was quite lacking.