March 31, 2010 - 6:54am
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
Ok, so unless I have a moment of being a complete idiot, I think there is quite a mis-print in the amounts for this bread, under the home column.Anybody who has baked this bread and who can verify my math here would be helpful-I will write up what I come up with once it is baked. I just want to bake the BREAD!
Ok, so it is a 65% hydration dough with 11.2 oz of AP flour and 4.8 oz of rye flour-that would put the water at 10.4 oz, right?
C