Tuesday, November 06, 2018

Loaves of Love

I just set up multigrain sourdough in 8 loaf pans to rise for their final rise before baking. My latest mixture is coarse grind whole wheat flour, bread flour, pinhead oats, coarse cornmeal, and rye flour with sourdough starter, Fleishmann's instant yeast and kosher salt. I prep using a lot of water so the batter is the consistency of oatmeal. I let it rise in buckets then I punch it down and refrigerate the dough, it rises again and then I shape it placing the dough in greased loaf pans. It rises for a final time in the pans and I bake it at 450.