50% Cream Of Wheat Loaf

Following up on our recent speculations about using Cream of Wheat, I made a loaf with 50% COW. It worked out very well, though there was an unplanned extra 4 1/2-day bulk fermentation in the fridge (it was supposed to be only overnight).
I didn't know how well the COW would absorb water, but I suspected that it would take longer than usual. I started with 62% hydration. I would use a little less next time since the dough ended up a little sticky and didn't want to hold its shape quite well enough. Still, a good result.
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