Millet and Apples Sourdough Triangles

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.



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