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Take 2
Lately I've been playing with whole wheat flour. A friend's brother in law
runs Wilmot Milling Company, a
bona fide stone mill in Indiana. She brought me a bag of their organic whole
wheat bread flour. It was about 2 weeks from the mill! I put it to the test in
Maggie G.'s slow rise whole wheat challah.
Maggie uses about 50% stiff preferment and 100% whole wheat in the final dough. I used 75% whole wheat and 25% bread flour. I didn't get the volume indrease she describes in 4 hours of fermentation. The dough showed a little more promise during proofing. This was before and after 2 3/4 hours. She said 2 hours. ABout an hour @425º and poof! Nice oven spring and great deep brown crust. The shime comes from a cornstarch glaze. The crumb opened up nicely, perfect for sandwiches. The flavor is extrodinary! I have to believe Wilmot's flour played a big part!
I was concerned that letting it go longer might cause the whole wheat flour to turn too bitter, so I stopped.
Maggie uses about 50% stiff preferment and 100% whole wheat in the final dough. I used 75% whole wheat and 25% bread flour.
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