|Stone Ground Whole Wheat Flour||5||-||20||2||268|
Combine dry ingredients in a spiral mixer and blend at a low speed for 1 minute. Add honey, water and unsalted butter. Continue to mix for 4 minutes on your mixer’s first speed and then for an additional 5 minutes on your mixer’s second speed, or until dough is fully developed. Incorporate the blueberry bits at a low speed. Maintain dough temperature at 78°F (26°C).
Once the dough is fully developed, allow it to rest for 60 minutes, folding after the first 30 minutes. Next, portion and shape dough into rustic rolls or loaves, and then place formed loaves or rolls into a cooler for up to 16 hours.
Next, remove from cooler and proof for up to 60 minutes at room temperature in a covered rack.
Bake bread at 428°F (220°C) in a deck, rack or revolving oven, with steam (if desired). Bake small rolls for 15 to 18 minutes and artisan-style loaves for 20 minutes. Times and temperature may vary depending on the oven. Once the bread has turned golden brown, remove from oven and let cool.
Formulation courtesy of Lesaffre