True confession time again. I was feeling pretty special about my bread baking lately--lots of compliments, happy neighbors, happy visitors, etc. So last week Chef George Callandrillo suggested that I step things up a notch by adding cracked wheat to my 75% Whole Wheat Levain from the Forkish book. I got some instructions from him and rushed out to find some cracked wheat. Yesterday I got my dough ready and soaked 50 grams of cracked wheat and I excitedly added it to my dough. Later last night after shaping the dough and putting them into the fridge, I realized that in my haste to add the cracked wheat, I had forgotten to add the 360 grams of my Levain. Oh Boy--another lesson in humility. I went ahead and baked it this afternoon anyway out of curiosity (I had less than 2 grams of yeast added so I was gambling that it might still be ok) and by golly it was pretty damn good!
Posted on: Thu, 11 Sep 2014 01:00:51 +0000
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