Fresh Milled Flour PT3

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Fresh milled hard white and rye.
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I need 200g starter for this batch.
Hard white and rye blend 900g
800g white and 100g rye.
750g filtered water
20g kosher
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Now mix the water in with flour, just mix enough to get the flour ugly looking. Not adding the salt or starter yet.
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Cover and walk away for 3 hours.
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Didnt want to over work the dough. Only did 4 stretch folds.
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Im going to give the bulk a few more hours.
Working with fresh milled is sure different, feeling all the bran in the dough.
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