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Whole Wheat Bread...
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smokesniffer
Posts: 2,016
As per my instruction to my wife, ( which is very rare,) please make some bread dough and we will have fresh bread tomorrow morning for breakfast. She bounded out of her chair and made the dough. I know have her recipe and will try it some time myself. It is kind of nice to have some one else to the work though. So the bread sat all night and this am and fired up the large, indirect to 450 and we used a DO. Preheated that for about 20 minutes. I put the little green feet on the PS and then cooked the bread for 40-45 minutes.
Large, small, and a mini
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you now have the recipe but we do not. share if you wish.Born and raised in NOLA. Now live in East TN.
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Oh man that looks good. Mind sharing the recipe?
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Sharing is good. Here it is:11/2 cup white flour11/2 cup multigrain flour112 tsp vital wheat gluten1/4 tsp quick rise yeast2 tsp salt11/2 cup + 2 tbs water, room temperatureIn a large bowl combine flour, yeast and salt. Add water and stir until blended, dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, 18 hours is preferred at room temperature.Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface an place the dough on it; sprinkle it with a little more flour and fold it over on it self once or twice..Cover loosely with plastic wrap and rest for about 15 minutes.Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coast a cotton towel with flour, cornmeal, put dough seam side down on towel and dust with more flour or cornmeal.Cover with another cotton towel and let rise for 2 hours. When it is ready the dough will be more than double in size and will not readily spring back when poked with your finger.About 1/2 hour before dough is ready, have the egg up to 450, indirect heat, so PS in legs down, and then I use the little green feet and put the DO on the feet. We use a Dutch Oven with lid. It needs to pre- heat for the 1/2 hour. Now take dough and roll it into the DO, seam side up. Shake the pot a couple of times, be sure to use heavy gloves. The bread will straighten itself out, Cover with lid and bake for 30 minutes. Remove lid and bake another 15 minutes or till done. It should just pop out of the DO. Cool it on a rack.There you go, enjoy. Now where is that jam?Large, small, and a mini
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Good stuff! Bread looks awesome! Thanks for sharing the recipe!!!Just a hack that makes some $hitty BBQ....
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Hey ya caz, ur wings were a hit on Sunday. What else ya got that is outta this world, :PLarge, small, and a mini
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Thanks, putting in my list!
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Wonderful looking bread!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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