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Whole wheat dough in a conventional oven - Forno Bravo Forum: The Wood-Fired Oven Community

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Whole wheat dough in a conventional oven

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  • Whole wheat dough in a conventional oven

    I've got proof that it works!

    Stan
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  • #2
    Re: Whole wheat dough in a conventional oven

    Stan, what was the recipe - did you autolyse and use a high hydration dough?

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    • #3
      Re: Whole wheat dough in a conventional oven

      80% hydration, KA white whole wheat flour, 2% salt, .02% IDY, 30 minute autolyse, knead to windowpane, bulk ferment at room temperature around 5 hours with folds at 30 minutes and 1 hour. Baked on a stone at 550F because it was raining.

      Stan

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      • #4
        Re: Whole wheat dough in a conventional oven

        Stan, thanks, I will give that a try. Knead to a window pane took 15 or 20 minutes with a mixer?

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