I love this recipe as written, but I love it even more since I adapted it to 100% home ground wheat four. I used hard red spring wheat that I weighed and then milled between fine and medium on my grain mill then I did an autolyse for about 30 minutes with the flour and water. I found that I needed about 1/3 cup more water than the AP flour recipe. After the autolyse I added all the remaining ingredients and kneaded the dough. The rest of the steps are the same, but it only required maybe 30 minutes for the second proof after shaping. I baked these in the USA Pans for burger buns that you sell. The texture of the crumb was just wonderful. No bricks here, just the perfect balance of lightness with a good substance to contain the sandwich filling. My daughter said they are even better than the white flour version.

• Reply