Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Pizza Stone Baking (http://www.fornobravo.com/forum/f24/)
-   -   Whole wheat dough in a conventional oven (http://www.fornobravo.com/forum/f24/whole-wheat-dough-conventional-oven-16254.html)

Stan 07-01-2011 03:25 AM

Whole wheat dough in a conventional oven
 
1 Attachment(s)
I've got proof that it works!

Stan

barryvabeach 07-16-2011 06:18 PM

Re: Whole wheat dough in a conventional oven
 
Stan, what was the recipe - did you autolyse and use a high hydration dough?

Stan 07-16-2011 07:33 PM

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

barryvabeach 07-17-2011 05:09 AM

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?


All times are GMT -7. The time now is 02:23 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC