Wednesday, August 10, 2011

Amaranth Ring


Submitting toYeastspotting.




100 g whole rye sourdough starter
100 g whole wheat sourdough starter
700 g water
700 g whole wheat flour
300 g  whole amaranth flour
Autolyse the ingredients for 1 hour. Then mix in 20 g salt. Knead the dough and set aside for 1 hour. Let ferment in the mixing bowl for 3 hours at room temperature. Shape a ring, put into a proofing basket and refrigerate for overnight retarding.
In the morning, remove the ring from the refrigerator. Preheat your oven to 500F.

Bake:
for 15 minutes at 500F (with steam)
for 15 minutes at 450F
for 15 minutes at 400F.

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