I had set our taste buds to fresh wheat/rye bread with sauerkraut and corned beef. Doggonit. The dough didn't rise at all. I usually have great success with the 1.2.3 step but wanted to substitute white/bread flour for 60% wheat and 40% rye. Did the resting, the folding, the overnite retard, and there it sits like a stone in the banneton. I am at the point of starting over and had an epiphany. Could I use part of the nonrisen dough as part of a new effort and how would I do this ?
Thanks all !
anna
and work it into the dough. It's been 8 hours, has it risen on its own yet now that it has warmed up?
the bread machine with 1/2 cup of warm water, 2 teaspoons of active yeast and a scant 1/2 cup of KA bread flour. It turned out nice and light and tasty, perfect for the planned sauerkraut and corned beef creation.
Best,
anna