No Knead Half WW
This is the bread I baked yesterday, using half and half whole wheat and white flour. It barely rose, though got a little oven spring. But it isn't a brick! The flavor is very good and the crumb is nice and soft. I think I overproofed by about 2 hours, but may have the other elements right.
I would like to compare notes on starter maintenance routines. Hopefully others would find this interesting as well.
To best understand each starter, please include the following if you post your starter information.
Here's the dough ready for the oven. I like wheat bran for keeping the towel from sticking to the dough.
Here's the loaf just dumped out on the 13" stone. This picture is taken through the oven door.
Hi everyone,
I've been wanting to find a sandwich bread that my son will eat, other than white bread. This week, I made some Cornell bread straight from the Cornell University site. I like the idea of it because it has extra protein in the form of soy flour, dry milk, and wheat germ -- the three ingredients you have to have if you call it Cornell bread. I substituted whole wheat flour for 1/3 of the total amount; otherwise, I followed the recipe.
Fresh Labneh +zaatar
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