March 17, 2023 - 6:30pm
Using Up Milk
[Off the cuff recipe hence the unfed starter. Used up some milk and enough starter so I can give it a good feed with no discard]
RECIPE:
- 280g strong bread flour
- 100g golden wholegrain flour [confirmed by Lance as white whole-wheat]
- 100g wholegrain spelt flour
- 20g dark rye flour
- (?) water
- 110g milk
- 10g salt
- 50-70g ish un-fed (a week after last feed) wholegrain spelt starter @ 100% hydration
Tangzhong:
- 20g dark rye flour
- 110g milk
Final Dough:
- 280g strong bread flour
- 100g golden wholegrain flour
- 100g wholegrain spelt flour
- enough water to make a nice dough
- 10g salt
- 50-70g starter
- all of tangzhong
Method:
- Autolyse at very low hydration the fours, starter and water while preparing the tangzhong.
- Add the salt, tangzhong, water and form the dough. Initially the dough felt very hydrated (thought i had added too much water, at first, but given a little time and it soon became easier to handle). Knead till medium gluten formation.
- Bulk ferment till ready giving the dough a stretch and fold periodically. Allowed at the very least double! Must've been more. It was a big bowl and it rose significantly. Might've even tripled. Difficult to say but it was well fermented.
- Shape into pullman and final proof till ready.
- Bake.
20230318_131401.jpg