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I completely forgot to do everything I had agreed the last time I made whole grain bread. I specifically did not:
1. Soak the grains overnight
2. Wrap the proofing bread in a plastic bag
3. Turn off convection
Darn. I did immediately wrap the loaf in linen the moment it came out of the oven, and I hydrated the dough more. Both of which helped. The crust was very crunchy, but not too, too much. The flax seeds have a nice flavor, and I used the fresh Ball Mill flour.
40% KA GP
40% whole wheat
20% whole rye
10% whole flax seeds
74% hydration (70% for the flours and 4% for the extra seeds).
I promise to follow steps 1-3 next time. :-)
James
1. Soak the grains overnight
2. Wrap the proofing bread in a plastic bag
3. Turn off convection
Darn. I did immediately wrap the loaf in linen the moment it came out of the oven, and I hydrated the dough more. Both of which helped. The crust was very crunchy, but not too, too much. The flax seeds have a nice flavor, and I used the fresh Ball Mill flour.
40% KA GP
40% whole wheat
20% whole rye
10% whole flax seeds
74% hydration (70% for the flours and 4% for the extra seeds).
I promise to follow steps 1-3 next time. :-)
James
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