Poolish
| Ingredient | Quantity | |
|---|---|---|
| White bread flour | 250g | |
| Water | 250g | |
| Yeast | 1/8th of a teaspoon |
Final Dough
| Ingredient | Quantity |
|---|---|
| White bread flour | 200g |
| Wholemeal flour | 100g |
| Water | 100 at 41°C |
| Salt | 10.5g |
| Yeast | 3/8 of a teaspoon |
Just mak
ing half quantities again. I didn’t want to go to the bother of sourcing the bran and wheat germ that his recipe has, maybe next time, so I just used wholemeal flour.
ing half quantities again. I didn’t want to go to the bother of sourcing the bran and wheat germ that his recipe has, maybe next time, so I just used wholemeal flour. Pretty much the same as the recipe before in the making, so I won’t repeat it. Althoug I used the Danish douch mixer as much as possible, and then just did folding and stretching using wet hands at teh end.
This is probably the 2nd best loaf so far. When toasted it has a lovely crumpety texture and pretty good tase. So I will be doing this one again.
