The Peter Reinhardt standard. Pg 83. Used 300g water instead of the called-for 283g. Brown sugar. Stone-ground whole wheat. Used the mixer this time, which seemed to work well. Sort-of forgot to let the dough hydrate though.
Results: It didn't rise very well, probably because of the stone-ground whole wheat. If using stone-ground next time, might want to add more gluten like he mentions in the alternatives section.
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