Author Topic: 2nd attempt at WW  (Read 690 times)

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Offline dylandylan

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2nd attempt at WW
« on: September 21, 2013, 03:08:39 AM »
This time found some stone ground WW, much better to work with than wholemeal.   I might be hooked on this whole wheat thing.

Standard marg, cooked initially in a little bench top pizza oven, then finished in the regular home oven.


Offline chasenpse

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Re: 2nd attempt at WW
« Reply #1 on: September 21, 2013, 07:20:45 AM »
I've shyed away from WW since my first attempts came out poorly but I think I might try again after seeing this. Nice looking pie!
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Offline charbo

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Re: 2nd attempt at WW
« Reply #2 on: September 21, 2013, 09:55:06 AM »
Recipe?

Offline dylandylan

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Re: 2nd attempt at WW
« Reply #3 on: September 21, 2013, 05:09:16 PM »
approximate recipe:
300g stone ground WW flour  (not *wholemeal*)
210g water
5g fresh cake yeast
5g salt

dough process:
this was a same-day dough.  hand-mixed at about 8am, with rests and stretch'n'folds until 9am.  bulk rise for about 4 hr, divided into 3 balls at about 1pm and left for about another 5 hrs before bake.

shape'n'bake:
stretching these took a little more patience than with regular white flour as the whole wheat dough doesn't seem to have the same elasticity - but ok to work with in the end.   baked for the first two minutes in a small table-top oven which does the bottoms well, and then transfered to a regular oven directly under the broiler/grill for about another 2-3 minutes to do the tops.



Offline barryvabeach

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Re: 2nd attempt at WW
« Reply #4 on: September 29, 2013, 08:24:33 AM »
Another thing to try if you like the health benefits of Whole wheat, but find the taste to strong is to mix White Whole Wheat with Red Whole wheat.  Somewhere around 30 to 40% red  gives it a great amount of flavor, but not overwhelming.