There is little substitute for time proofing but im faced with needing a 4 hour dough. I dont have any sour dough discard. What else might i add to get more flavor in the dough? Doesnt have to be “sour” per se. earthy, bready, just more flavor. Contemplated whole wheat but i like that to have more time to soften. Can i use barley malt? Vinegar? Something else?
Basic recipe: 750g bread flour 500ml water 22 g salt 10g active dry yeast
Not sure how to describe what im after. Seems like short proof dough can have great texture but not a lot of flavor.
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