 |
Sweet Doll Rough
| Ingredients | Bakers % | Total % (grams) |
| Bread Flour | 86 | 2231 |
| Whole Wheat | 14 | 364 |
| Rolled Oats | 9.10 | 237.5 |
| Ground Oats | 9.10 | 237.5 |
| Honey | 10 | 270 |
| Salt | 2.40 | 63 |
| Yeast, Fresh | 2.00 | 51.9 |
| Water | - | 1417 |
Pate Fermentee
| Ingredients | Bakers % | Total % (grams) |
| Bread Flour | 100 | 648 |
| Water | 65 | 421.2 |
| Salt | 2 | 12.96 |
| Yeast | 1 | 6 |
Final Dough
| Ingredients | Bakers % | Total % (grams) |
| Bread Flour | 65.50 | 1583 |
| Whole Wheat | 14.40 | 364 |
| Rolled Oats | 9.50 | 237.5 |
| Ground Oats | 9.50 | 237.5 |
| Honey | 11 | 270 |
| Salt | 2 | 50.04 |
| Yeast, Fresh | 2.30 | 45.9 |
| Water | 68 | 995.8 |
Method
Desired dough temperature: 75°F.
Two hour ferment with one fold.
Divide at 1.5.
Bench 20 minutes.
Bake 460°F with steam- 20 minutes + 10 minutes with vent open.
Formula courtesy of the National Honey Board
