Millet and Apples Sourdough Triangles
Final Dough:
500 g whole wheat sourdough starter (100% hydration)
1000 g water
100 g hulled millet
27 g salt
200 g stone ground rye flour
27 g salt
1100 g whole wheat flour
100 g dried apples, chopped
In a large mixing bowl, combine the starter, water, salt, millet and rye flour . Then mix in the wheat flour and knead the dough. Set aside for 30 minutes and then knead the dough with apples. Repeat kneading 30 minutes later, cover the bowl and let the dough proof at room temperature for 5 hours.
Divide the dough into 2 pieces. Shape two round loaves and put them into proofing baskets for 3 hours.
Preheat your oven to 500 F. Divide the proofed loaves into triangles:
Loaf before baking
Triangles before baking
Bake at 480F for 20 minutes (triangles) and for 30 minutes (loaf).
Baked Loaf
Fresh Baked Triangles
Submitted to Yeastspotting.
