80% Whole Wheat/20% Rye, with steel cut oats
Here is my morning experiment... 85% hydration organic whole wheat/rye with soaked steel cut oats added in. I was pretty pleased with how they came out. I keep trying to get maximum flavor out of my sourdough... weaning myself off store bought AP flour! This dough smelled great as I mixed it.... and the oats (soaked overnight) gave the finished bread another layer of flavor and texture. I gave the dough a 3 hour bulk rise, then shaped it and gave it an overnight 8 hour rise in the fridge, with 1 more hour at room temp before baking.
One question for you guys: Is anybody else using Great River Organic Milling flour from Amazon.com? If so, what do you think? I used their "whole wheat bread flour" and "specialty rye" for this formula. Anybody use their "specialty all purpose whole wheat flour"? Or any of their other blends? Very curious about the differences. How about the "unbleached wheat flour"? Is that their version of white flour?
Thanks and happy baking! - Joel