23 Jan 03



The first bread I made in the woodcook stove. Even with all of the whole wheat and rye, it came out pretty airy. Or as Liza commented, "fluffy."
Starter:
  • 254 g all purpose flour
  • 263 g whole wheat
  • 517 g water
  • 1/2 tsp yeast

    • Dough:
  • starter
  • 193 g all purpose
  • 182 g stone ground wheat
  • 223 g fine rye
  • 208 g water
  • 22 g salt

    • Went in when the oven was at about 475° F; stayed in for about 35 minutes. The oven temp was 375° F at the end. We didn't add anymore wood during baking.