Medium
31
loaves at 1.5 lb eachPublished 2004
This is One of the Most Delectable Breads I Have Ever Eaten. It has a high percentage of whole grains and a solid level of acidity, yet it is surprisingly light. What appears to be a misprint—98 percent hydration—is in fact correct. The grains in the soaker take in a great deal of the overall dough water, and once mixed, the bread has a moderately loose texture. The percentage of salt appears high at first glance as well, but it is necessary to add salt to the soaker grains as well as to the flour.
U.S. | Metric | Home | Baker’s % | |
Bread Flour | ||||
Whole-Wheat Flour | ||||
Cracked Rye | ||||
Flaxseeds | ||||
Sunflower Seeds | ||||
Oats | ||||
Water | ||||
Salt | ||||
Yeast | ||||
Total Yield |
Bread Flour | ||||
Water | ||||
Mature Culture (Liquid) | ||||
Total |
Cracked Rye | ||||
Flaxseeds | ||||
Sunflower Seeds | ||||
Oats | ||||
Water, Boiling | ||||
Salt | ||||
Total |
Bread Flour | |||
Whole-Wheat Flour | |||
Water | |||
Salt | |||
Yeast | |||
Soaker | |||
Liquid Levain | |||
Total |
© 2004 All rights reserved. Published by Wiley.