WHOLE GRAIN PASTA RECIPE RECIPES

Steps:

• Evening of Day 1:
• Mix all ingredients together
• Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
• Morning of Day 2:
• Add day 2 to day 1 ingredients
• Knead, place in plastic covered bowl and refrigerate for 24 hours.
• Morning of Day 3:
• Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
• Bake at 485F for 40-45 minutes.

Steps:

• Proof yeast in a measuring cup with lukewarm water.
• In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
• Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
• On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
• Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.