#mixed flour

[sweetwhitechoco]

Okay, I know it sounds sudden but I'm really proud of how these came out.

Here's my mixed-flour cookies! xD

[breadbythehour]

Same-Day Artisan-Style 75% Wheat Bread

Check out my new same-day artisan-style 75% wheat bread recipe!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

375 Grams (2 3/4 Cups + 2 Tablespoons) Wheat Bread Flour*

125 Grams (1 Cup + 2 Teaspoons) White Bread Flour*

400 Grams (1 2/3 Cup) Warm Water

10.5 Grams (1 3/4 Teaspoon) Fine Sea Salt

1.5 Grams (1/2 Teaspoon) Dry Active Yeast

Don’t have wheat bread flour or rye bread flour? Neither do I. I actually grind my own flour and use vital wheat gluten to increase the protein content. Here’s my substitute:

356.25 Grams (2 3/4 Cups) Whole Wheat Flour

118.75 Grams (1 Cup) All-Purpose Flour

25 Grams (3 Tablespoons) Vital Wheat Gluten

Additional Equipment

Kitchen Scale

Measuring Cups, Bowls, and Spoons

4 to 6 Quart Container with Lid

Bench Scraper/Dough Cutter

Banneton Basket

4 to 5 Quart Dutch Oven

High-Heat Parchment Paper

Bread Lame

Wire Cooling Rack

Oven Mitts

Instructions

10:00 AM – Mix flour and water by hand in plastic container until just incorporated. Cover and let rest for 1 hour.

11:00 AM – Add salt and yeast and mix thoroughly. Cover and let rest for 30 minutes.

11:30 AM – 12:30 PM – Stretch and fold the dough three times with 30 minute rests between each session.

12:30 PM to 2:30 PM – Bulk ferment the dough until it has doubled in volume.

2:30 PM to 2:45 PM – Shape and pre-shape the dough into a round.

2:45 to 3:30 PM – Transfer dough to a floured banneton basket. While the dough proofs, preheat the Dutch oven in the oven to 475° Fahrenheit (246° Celsius).

3:30 PM – 4:00 PM – Turn the dough out onto parchment paper. Score the dough, and transfer the dough to the Dutch oven. Replace lid and bake for 30 minutes.

4:00 PM – 4:15 PM – Remove lid from Dutch oven, and bake for another 15 minutes.

4:15 PM – 5:00 PM – Turn loaf out onto a wire cooling rack and allow it to cool completely before slicing and serving.

Enjoy!

[fullcravings]

Mixed Flour Buttermilk Scones with Cranberries and Almonds