Compleat wheat master recipe from Modernist Bread at Home (page 205) by Nathan Myhrvold and Francisco Migoya

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • darearrest on May 08, 2024

    The cake looks so beautiful https://www.google.com

  • Fyretigger on May 05, 2024

    Dough is a little on the wet side, but still fairly easy to work and formed up well. Timing is a little tricky: 12-14 hours to ripen levain, about 4 hours for mixing thru shaping and 12-16 hours cold proofing. My timing was off and my levain wasn't as active as it should have been and consequently didn't proof up as much as I would have liked. But it still turned out fairly well. Good flavor, excellent crust, and very chewy. And the Double Dutch Oven baking method really works great.

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