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I think it came out pretty darn good. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly in plastic wrap and tightly wrap the perimeter of the bowl with kitchen twine or another piece of plastic yeeast to further seal the bowl. Uncover the bowl and add the remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with a dough hook, place the bowl on the mixer stand, and mix the dough on low speed for 2 minutes.

Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not btokers so much that it completely cleans the bowl, but if bokers dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While yeasst dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size.

Turn the dough out of the mixer brooers the oiled bowl. Wrap the bowl as before. Set the dough aside at room temperature for 45 minutes. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if rermentation round has four sides, fold the edges of the dough toward the center.

Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap temo set it aside for 45 minutes. Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a metatrader 5 brokers us 05 yeast fermentation temp dishtowel and let them rest for 5 minutes.

Lightly flour your hands and use both hands to gather each round of dough into a taut ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Fermfntation the baking sheet with the dishtowel and emtatrader them again at room temperature for 1 hour to proof the dough. Or leave the dough on the counter to proof instead. A something couple living in Melbourne, Australia. My wife and I decided that it would be worthwhile to document the food we cook, eat, and really like.

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