Toasted malted grain intended for brewing milled here at home. This flour is extremely flavorful but inert.
Like all whole wheat it does not contribute to gluten development.
But high protein bread flour does the job that whole wheat does not do. Therefore these flours are combined 50/50 instead of the customary 25/75.
To get the sticky dough out of the bowl my fingertips are shaped as a spoon and deposit a ring of flour around the bowl of risen dough by tapping them against the inside of the bowl.
A dinner knife is shoved rapidly as the bowl is turned with the other hand. About ten jabs per second so in just a few seconds the sides of the dough are floured and separated from the bowl.
This continues for a second round going deeper to separate the very bottom.
The work surface is lightly floured along with the top of the dough.
The dough wad is unsightly.
Stretched slightly as a pizza.
Then each side the dough is grabbed and stretched far as it goes then folded back onto itself as extending rudely in cardinal directions. The redistributes the yeast and awakens them to a new life of yeast orgy.
Straight up. They're maniacs.
Now more gently, the dough is shaped to desired elongation.
Left alone again to rise again.
Baked inside a clay cloche at extreme high temperature.
The end of my celery. Remnant pieces. Now I must go shopping again.
The end of my carrots. Now I must replenish my stash.
Those ingredients are juiced to produce one cup of liquid raw vegetables.
They're cooked only so long as it takes to heat this soup.
The vegetables do not improve the flavor of this soup. But they do improve its nutritional value.
All that I wanted was celery added to the soup and bread to dip into it.
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