60th bake. 10/06/2021. 75% WW. Fried + focaccia.
60th bake. 10/06/2021. Lunch.
This bake was prompted by Mariana's link to an Artisan Bread in Five formula on a recent focaccia thread:
I was going to make focaccia with it, but after the dough had risen a bit, I got the idea to make some fry-bread with a portion. That is, deep frying the dough to turn it into bread, not baking bread and frying the bread.
- 300 g bottled spring water.
- 7 or 8 g of 50/50 blend Himalayan pink salt, and standard US iodized table salt.
- 3/4 tsp active dry yeast. This is about half the yeast (for this amount of flour) that is normally used for the BreadIn5 master recipe. Because WW ferments so much faster.
- 1 tsp dark brown sugar (jaggery from India).
- 200 g Bob's Red Mill stone ground whole (red) wheat.
- 100 g Patel brand stone ground WW durum. (Again, hat tip to Mariana for turning me on to the Russian magic ratio of 25% WW durum, which is small enough to avoid the rubber glue effect of whole grain durum.)
- 50 g Arrowhead Mills Organic AP flour. This was just to use up what I have on hand. (I usually avoid organic products due to the extra cost, but this was discounted below regular AP flour.)
- 50 g Gold Medal bread flour.
- (400 g total flour)
- 26 grams fresh milk, 2% milkfat.
Added the water to the container, then the salt, stirred, then added yeast, stirred, then brown sugar, stirred, then all the flour. It felt like it was going to be too dry, so added 26 g milk. Had to stir and knead a bit because of clumps.
Waited an hour, saw a little bit of a rise, and kneaded some more.
Waitied another hour and saw a good rise, did one set of weak stretch and folds, and decided to deep fry some.
I pulled off a portion, to make a 4" diameter disc, about 3/8" thick. It was wet enough to be sticky, so I lightly dusted both sides with AP flour.
I put the container with the rest of the dough in the friidge.
I put the wok on the stove-top burner, set temp to 50%, and put in a mix of oils: refined coconut oil, regular olive oil, grapeseed oil, about a teaspoon of beef tallow for flavoring (it was on clearance at Kroger), and some butter-flavored Crisco that I need to use up.
Heated oil to 400 F, and after putting dough in, tried to maintain 375 F. It took about 1.5 to 2 minutes per side to get it golden brown.
Forgot to take a picture.
The mish-mash of oil worked, as the flavor was good.