I'm working with his flaxseed bread recipe in "Bread" on page 233-234. In the stand mixer, I noticed the dough was like wet batter ...oops. I had added water at 1lb 8oz.
Then noticed the "final dough" section shows 4.2oz water.
So, when I'm putting the ingredients together, I use the "final dough" section?
Thanks!
His "overall" formula is everything combined. It gives you an idea of the total percentages for the entire recipe. So, yes, you would follow the sourdough, soaker, and final dough numbers to make that bread.
Jeff...
In general in his final dough sections he's aggregating all the other steps (and amounts) together.
So for example: the total amount of rye is 19.3 oz., 12.8 of which is in your sourdough and 6.4 in the final dough.
hester
I appreciate the help. Thanks so much.
Here's how it came out after I resurrected it from my screw up. I'm happy with it.
Post a pic of the crumb when you cut it............. but do NOT rush.. lol
hester
About 7 hours later. Hehe. It tastes SO GOOD. I love this one. We're slathering some butter on it.
Oh man.
Image
Nicely done
hester
Thank you. It was definitely a lesson for me. A few lessons really.
Here's a better pic.