Used 376g water, which should roughly be +1T over what the recipe calls for. Also used 3/4 t instant yeast. Have not tried it yet, but it might be too much yeast still. It'll be close. Stone ground whole wheat. I wonder if I should decrease the bread flour and increase the whole wheat a bit.
Last time I made this, I used 391g water (roughly +2T), and 1 t yeast. That seemed too spongy. Also used as much as 404g water, which seemed too much.
376g water (room temp)
1T olive oil
1t honey
1t salt
241g bread
170g stone ground whole wheat
48g rye
total 459g flour = 82% water/flour.
I think next time I'll do 180g whole wheat (75% of the bread flour). According to Bob, 1/4c stone ground is 33g, so 1.5c is 198g. There's room to go up with whole wheat.
Edit: turned out pretty well. Good amount of yeast. I think more whole wheat flour is a good idea.
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