12/29/2019. Goal: 1200 g boule, all WW except for what's in starter. Overnight bulk ferment in cold (71 F falling to 67 F) kitchen.
9:00 pm. Mix: 500 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 11.7 g salt, 56 g levain of 125% hydration ( 25 g flour, 31 g water), 472 g bottled spring water.
11.7 / 625 = 1.87% salt.
25 / 625 = 4.0% prefermented flour.
9:19 pm. Mix in 26 g additional water, 2 heaping tsp of ground chia seed, 1 tsp caraway seed. (I'm guessing add-ins are 3 gr.)
529 / 625 = 84.6% hydration. Total weight: 1168.7 g.
Leave in bowl. cover with plastic wrap. Two series of stretch and folds.
6:30 am. Fold/shape put in floured lined banneton. Slowly pre-heat oven.
Put in deep part of 3.2 qt Lodge cast iron combo cooker. Bottom of pot lightly oiled with refined coconut oil, sprinkled with corn meal. Dust top (seam side) of boule with corn meal and cover with round piece of parchment paper. Invert pot over banneton, flip both over. Removed banneton and scored with a circular cut all around the edge, plus X on top.
7:56 am. Bake covered, 495/475 F, 5 min.
8:01 am. Covered, 475/455 F, 10 min.
8:11 am. Covered, 430/410 F, 20 min.
8:31 am. Uncover, bake at 400/380, 35 min.
9:06 am. Internal temp: 209.1 F.
Turned off oven, place pot and loaf back in for 5 minutes.
9:12 am. Internal temp 208.8. Remove, start cool.
Some oven spring, acceptable. Probably over fermented a bit. 4% was too much innoculation for an overnight bulk ferment outside the fridge.
Good crumb. Chia darkened the color. Caraway taste goes well with whole wheat.