#1  
Old 07-01-2011, 03:25 AM
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Join Date: Mar 2009
Location: Tallahassee, FL
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Default Whole wheat dough in a conventional oven

I've got proof that it works!

Stan
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  #2  
Old 07-16-2011, 06:18 PM
Serf
 
Join Date: Feb 2011
Location: virginia beach va
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Default 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  
Old 07-16-2011, 07:33 PM
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Location: Tallahassee, FL
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Default 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  
Old 07-17-2011, 05:09 AM
Serf
 
Join Date: Feb 2011
Location: virginia beach va
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Default 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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