Coarse whole wheat lupin (water: flour = 1:1)
Melting yeast with water
How to Make Light Whole Wheat French Bread
Mix T65+ water for 30 minutes, melt fresh yeast with water, mix with Lupin seeds, add salt, mix well, ferment at room temperature (23-24℃) for 2 hours, fold once at the 30th, 60th and 90th minute, 3 times.
At the end of fermentation, divide the dough into two equal portions, shape into a round shape and let rise for 30 minutes.
After shaping (really a handful, huh) , ferment at room temperature for 45-60 minutes, cut the bag, preheat the slate ahead of time, spray the bag with water, put it on the slate, bake at 230°C for 25- 30 minutes, upside down once in the middle of the dish, taking care to color and cover with foil.
Cool out of the oven and slice
I’m not sure if I’m going to be able to make it.