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.

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

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