From King Arthur
DOUGH
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons molasses
- 1 1/2 tablespoons honey
- 1 large egg
- 1 recipe starter, above; or 1 cup ripe (fed) sourdough starter
- 1/3 cup water
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup white rye flour
- 1 1/2 teaspoons table salt or 2 teaspoons kosher salt
- 2 tablespoons caraway seeds
- 1 1/2 teaspoons active dry yeast or instant yeast
- 4 teaspoons King Arthur Whole-Grain Bread Improver
OK, this was an epic fail. Two things… I didn’t watch the kneading and I think we should have used the white starter. We’ll try again but this was our biggest failure yet. Hopefully the Olive will turn out better.
We actually forgot to make dough until around 1 pm today so hopefully starter that hasn’t been fed for 15 hours is still good. We put a cup of sliced olives in when the timer beeped. We used the Irish guy’s recipe. We let it proof in the attic at about 81 degrees and it rose nicely after 3 hours. We shaped two loaves, one in the oval basket and one in the round (a rustic boule and a rustic oval). We’ll cook those 25-30 minutes, checking with a thermometer.
So what about tomorrow? We think we’ll try Jarad’s recipe with wheat flower, let it bake in the bread machine.
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