This is what's left of it:
|Serious Eats recipe made in food processor|
The author, Stella Parks, warns that no other method but the food processor will produce the right results with her recipe, but I was willing to waste a pound of flour and half a cup of grains to test her theory. And I would get further practise in the art of breadmaking à l'ancienne.
I made the same substitutions to the recipe as I did last week - using 12-grain cereal from Bulk Barn instead of the individual grains on her list. Rested grains and flour for 2.5 hours after adding water to them.
That's when I veered away from the recipe. First I mixed the additional liquid, the yeast, sugar and oil together in a large bowl, added them to the wet flour by squishing them between the fingers à la Michael Kalanty. Then I added the salt and the soaked grains and continued squishing and mixing inside the bowl (wetting the fingers now and then) until all was blended, then I turned the dough onto the wet counter and did some slapping and smearing for a while.
I put the dough back in the bowl and let it rest about 20 minutes, then I gave it two turns, every 20 minutes or so, at which point I gave it the windowpane test and... surprise, it passed!
Back in the bowl for the required two hours. Shaped into a loaf and set the timer for 30 minutes and went away. When the timer went off, to my surprise the dough had already over-risen and the oven was still not on... and that's why the dome collapsed - as is obvious in the photo - but otherwise I would say the experiment was a success - wouldn't you?
|Serious Eats recipe made entirely by hand|