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#1
07-01-2011, 03:25 AM
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 Whole wheat dough in a conventional oven I've got proof that it works! Stan  |
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#2
07-16-2011, 06:18 PM
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| 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
07-16-2011, 07:33 PM
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| 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
07-17-2011, 05:09 AM
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| 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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