Hi Testers (and anyone else who is joining us),
This is just a quick note to clarify a poorly worded instruction in the last formula. In the final dough it calls for "any type of whole wheat flour but fine grind." What I meant to say is that you can use any brand or type of whole wheat flour (white or red whole wheat, spring or winter), but that it should be a finely ground flour not a coarse grind. Most commercial brands of whole wheat are fine enough, unless they say coarse or medium. If you are grinding your own, make it as fine as your mill will allow without gumming it up. Sorry for the confusion.
Also, one tester was concerned about the hydration in the final dough. She felt she needed a lot more water than the instructions called for in order to get a soft, ciabatta-like dough. Please feel free to add more water if needed. It's becoming apparent that the range of water can vary greatly depending on the flour and also on the hydration of the starter or mash. The dough should dictate what it needs, not the paper, so please adjust as needed and mention it on the response form.
I will write a report on the Asheville Bread Festival as soon as I can. I just got back and it was wonderful. More on that in the next post.
Peter
