Whole wheat straight lean dough

Recipe

Lean dough/straight dough from Peter Reinhart’s Artisan Bread Making course on Craftsy.com

Process

Formula:

100% = 375 g hard white wheat flour

2% = 7.5 g salt

.65% = 1 tsp yeast

75% = 282 g water + extra

  • baked in dutch oven

Results

The dough was a bit too hydrated, and didn’t hold a boule shape in the dutch oven, but the taste is great, and there are some medium irregular holes. It was nice and light in texture.

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