%% Category::<h1><span class="material-symbols-outlined">smart_display</span> </h1> %% <h1><span class="material-symbols-outlined">smart_display</span>White Done Spiked. </h1> Created: Sun, Sep 27th 2026 #video ## First of all, sorry for the delay! I had a scooter accident that took me out physically for about 2 months. Right at a point as I was getting back into this YouTube shit. Then, while partially disabled, I started some really bad habits and, well, you know the rest. If you want to get your mitts on my mats, and that loaf pan, used in the video head over to [[Links to my cooking stuff#Pans Etc.|Links to my gear]] They're at the bottom of the pans etc. I bought all of my grain flours and the potato flour off amazon. To save some money, all except the rye flour was bought in whole grain form and then grinded in the grinding attachment of my [[Links to my cooking stuff#Mixer and attachments|Bosch mixer]] . After grinding an arbitrary amount of the various grains, I then mixed them in equal parts, again in my mixer using the whisk attachment. For all of the flours, and I bought them in bulk so I can make this recipe a shit load more times, the total cost was : 85 dollars. So I need only make 12 loaves to break even as a single loaf of WDR is $7.50 in my local supermarket, and I've already made 5. You can probably get these flours for much cheaper in smaller quantities though. Here's some links: [Rye flour for 3.39](https://tinyurl.com/24w7fu5e) [Millet flour for 4.59](https://tinyurl.com/2bd3ktt2) [Spelt flour for 5.99](https://tinyurl.com/2ywfc5zo) [Potato flour for 8.00](https://tinyurl.com/23uwg6tn) [Quinoa flour for 9.99](https://tinyurl.com/29tsgdwc) [Barley flour for 5.39](https://tinyurl.com/252dfr49) Additionally, all of these are already ground. And the total is much more palatable at $37.35. Plus you can skip the potato flour and just make some mashed potato and add that in lieu of it. The acerola cherry I think is something that shouldn't be skipped, plus you can use this for all of your bread and pizza recipes. I currently add just over 1% to my pizza dough daily driver. [This is the one I Bought](https://tinyurl.com/25uy2h3h), but I bet cheaper can be found. Additionally, all it is, is a organic source of ascorbic acid/vitamin C , so of course, you can just use that. ### Recipe. #### For the Tangzhong: Water 282g All purpose flour 88g Whole wheat flour 100g Bring the water up to 150° and mix thoroughly with the two flours, then cover and stick in the fridge up to overnight. You can just wait until it cools down to below room though. Do note that leaving it overnight improves both texture and shelf life. --- #### For the following day: Starter 150g Water 264g All purpose flour 352g Mixed flour 240g Which is: Spelt 40g Quinoa 40g Rye 40g Millet 40g Potato 40g Barley 40g Wheat Gluten 40g Sugar 30g Salt 16g Sunflower oil 30g Acerola Cherry 1.63g (or .163g of ascorbic acid) Diastatic Malt 6g Instant Dried yeast 4.5g If you don't have starter, then you can make a poolish the same day as you make the Tangzhong. Just mix 75g water and flour with .1 to .5 grams instant dried yeast. (Use less the longer you think it will be out), then leave covered at room until it has doubled in size. If this happens before you are ready to make the bread, then pop in the fridge until you are ready. Hydration is at 70%. Mix all the dry ingredients except the salt, then add the water and starter plus the tangzhong to the mixer (bowl), reserving the oil to the side next to the salt for later mixing. Mix (or knead) until the dough reaches about 76°, then slowly start to incorporate the oil, once this has been done, add the salt and mix until you reach a temperature of between 79° and 81°, then rest the dough, covered for about 10 minutes. Next, shape the dough loosely into a ball/loaf ish shape and add to a bowl that has been sprayed with some oil. Cover it and put in the fridge for 4 to 8 hours. After it has *at least* doubled in size, remove and punch down the dough. Shape into a loaf, dust the bottom with flour, and some semolina if you like, and some cracked wheat. Flour at minimum. Line your desired loaf pan. I used a 2lb cast iron loaf pan, so if you have 2 1lb pans you know the deal... I hope. Again [[Links to my cooking stuff#Pans Etc.|Here's a list of my stuff]] . To line the pan, you can head over to the above links and get yourself that handy dandy silicone, or you can use parchment paper. Then, chuck a bit more of that dusting in there and pop that dough baby in there. Cover and leave on the bench for about 4 ish hours. Get the oven preheated to 350° just before that 4 hour mark, and once that thing is bulging out of the pan, slice it's belly open with a nice lame or utility knife, or a really sharp knife; anything sharp. Cover the loaf again and stick near the bottom of the oven for 30 minutes. After that, turn 180°, and wait another 25 before you check the temperature. We're looking for about 190° in the very middle of it. Once this temperature has been reached, cool it on a rack for 45 minutes. Bone Apple Tea.