commit e103e74f5be652c6e6cea6ec210cd7d10551f8de
parent 9ac9a7e35538e3c26651ea3485d8270dd6550748
Author: Lynn Foster <foster.j.lynn@gmail.com>
Date: Tue, 31 May 2016 11:54:49 -0500
tweak
Diffstat:
1 file changed, 3 insertions(+), 0 deletions(-)
diff --git a/use-cases/bread-with-options.md b/use-cases/bread-with-options.md
@@ -13,7 +13,9 @@ Using [Baker's Percentage](https://en.wikipedia.org/wiki/Baker_percentage), in w
## Process: Make dough:
Steps:
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1. Autolease: Mix the flour with 90% of the water in a bowl. Let sit for 30 minutes–a lapse of time called the”autolease,” during which enzymes activate and convert starches into sugar.
+
2. Mix final dough: Next, mix the dough in an automatic mixer or by hand for several minutes. Add the remaining water, sourdough starter and salt. The dough will be very gooey–almost like batter. Allow it to sit for three hours in a bowl at room temperature.
### Output/Input:
@@ -30,6 +32,7 @@ Feature: Interesting varieties of whole wheat bread
## Process: Form loaves and bake:
1. Next break apart the dough and shape into loaves. Allow 20 minutes of rising. Punch down the dough loaves and allow one more rise.
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2. After three hours, place in an oven preheated to 520 degrees F (yes–this is very hot). After 15 minutes, reduce the temperature to 470 for 20 minutes. For 15 more minutes, open the oven door a crack, which allows moisture to escape and facilitates crust formation. Remove the finished bread.
### Output:
