WHOLE WHEAT FLAT BREAD RECIPES

Steps:

• (12:30 p.m.)In a small container, mix the Levain ingredients and keep it at a warm temperature for 3 hours.
• (1:30 p.m)In a medium mixing bowl, add the 453g whole wheat flour, 214g medium-protein bread flour, 238g high protein flour, and 634g water and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.
• (3:30 p.m.)To the mixing bowl holding your dough, add the levain and a splash of water. Mix thoroughly and strengthen the dough for about 4-5 minutes. Add the salt, another splash of water, and mix until incorporated. Strengthen the dough further if necessary until it’s elastic and smooth. Transfer the dough to a bulk fermentation container and cover.
• (3:40 a.m. to 7:10 p.m.)This dough will need 5 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
• (7:10 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 20 minutes, uncovered.
• (7:30 p.m.)Shape each piece of dough into a round (boule) or oval (batard) and place the dough in proofing baskets.
• (7:35 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
• (The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).

Steps:

• Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
• Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.