Straight Dough 5 Grains Bread from BREAD with overnight retard and red wine mushroom pie
Adjusted Formula | |||||||
IY 5 Grains Bread | |||||||
Source | Bread | ||||||
Total Weight | 1380 | ||||||
Serving | 12 | ||||||
Weight per Serving | 115 | ||||||
Total Flour | 650.02355 | ||||||
Total Water | 617.52237 | ||||||
Total Hydration | 95.00% | ||||||
Multi-grain % | 50.00% | ||||||
Total Levain | - | ||||||
Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |
Levain | |||||||
White Starter (100%) | - | - | - | - | - | - | - |
Wholewheat Starter | - | - | - | - | - | - | - |
Rye Starter | - | - | - | - | - | - | - |
Yeast Water Levain (100%) | - | - | - | - | - | - | - |
- | - | - | - | - | - | - | - |
Flour | |||||||
Extra-High Protein Flour (>14%) | - | - | - | - | - | - | - |
Bread Flour | - | - | - | - | 325.01 | - | 325.01 |
AP Flour | - | - | - | - | - | - | - |
- | - | - | - | - | 325.01 | - | 325.01 |
Wholemeal Flour | |||||||
Wholewheat Flour | - | - | - | - | 260.01 | - | 260.01 |
Rye Flour | - | - | - | - | 65.00 | - | 65.00 |
- | - | - | - | - | - | - | - |
- | - | - | - | - | 325.01 | - | 325.01 |
Liquid | |||||||
Water | - | - | - | - | 260.01 | - | 260.01 |
Hot Water | - | - | - | 325.01 | - | - | - |
Veg Oil | - | - | - | - | 32.50 | - | 32.50 |
Yeast Water | - | - | - | - | - | - | - |
- | - | - | - | - | - | - | - |
- | - | - | - | - | - | - | - |
- | - | - | - | - | - | - | - |
- | - | - | - | 325.01 | 292.51 | - | 292.51 |
Others | - | ||||||
Yeast | - | - | - | - | 16.25 | - | 16.25 |
Salt | - | - | - | - | 18.20 | - | 18.20 |
Cinnamon (2 Tbs) | - | - | - | - | - | - | - |
Eggs | - | - | - | - | 78.00 | - | 78.00 |
- | - | - | - | - | - | - | - |
- | - | - | - | - | 112.45 | - | 112.45 |
ADD-IN | - | ||||||
Polenta | - | - | - | 52.00 | - | - | - |
Oats | - | - | - | 156.01 | - | - | - |
Wheat Bran | - | - | - | 52.00 | - | - | - |
- | - | - | - | 52.00 | - | - | - |
Direction | - | ||||||
- Autolyse all ingridient (except Salt & Yeast) | 60 Min | ||||||
- Add Salt, yeast Mixed with Pincer Method | - | ||||||
Knead 5 Mins | - | ||||||
Put in the fridge for bulk fermentation | 24Hours | ||||||
S&F (4 Times @20Mins) | - | ||||||
Bring it back to room temp and around double in size | - | ||||||
Divided into 12 Equal Dough | - | ||||||
Shape | - | ||||||
Bake at 375 for 20-25 Mins | - |
Extra whole grains ingredient and still give a nice texture. Im gonna make a sourdough version next time. After 2 days the crumb starting to dry out. I guess thats the problem with instant yeast regardless of retardation or not. After getting use to sourdough, this plain dough taste rather bland. Sourdough is a street with no return.
I only remembered to take a pic after I bite into mine.
Since a few friends of mine pay me a visit, I have also made bagels which is written in previous post and red wine cooked caramelized onion and mushroom pie. That is a big hit too, the left over mushroom will be my mushroom sloppy joe that go with my usual 60% WG sourdough.
Slashing the top with my lame
Wow its ready for the oven
It took 20 mins to fully bake the crust. Yum Cant wait to dig in.