1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread
This is a little out of order, but it will have to do. Here are some pics of a 100% Hydration Whole Grain Muesli Bread that I baked on 1/21/10 in response to Vincent Talleu's post here:
I will try to post the recipe when I get home tonight. The basic proportions are 95% WW, 5% Rye, 15% Muesli, 100% hydration based on the WW and Rye flours. Enjoy!
Recipe: 2540g total dough weight
95% WW Flour - 874g
5% Rye Flour - 46g
15% Muesli - 138g
15% Raisins - 138g
6% Agave Syrup - 54g
10% Firm Sourdough Starter - 92g (60% hydration)
2% Kosher Salt - 18g
125% Cool Water - 1150g
3/8 tsp Active Dry Yeast
0:00 - Measure out and mix all ingredients in a large bowl with a wooden spoon, place into well oiled plastic container and cover. Dough will look like a gloppy batter.
0:05 - Cover and let rest (autolyse) 1 hr 55 minutes.
2:00 - With wet hands, turn dough (stretch and fold) in oiled container, cover and let rest for 30 minutes.
2:30 - With wet hands, turn dough (stretch and fold) in oiled container, cover and let rest for 30 minutes.
3:00 - With wet hands, turn dough (stretch and fold) in oiled container, cover and let rest for 30 minutes.
3:30 - With wet hands, turn dough (stretch and fold) in oiled container, cover and let rest for 30 minutes.
4:00 - Turn dough out onto well floured surface, divide into 4 equal pieces (635g each), place in lined baskets well dusted with coarse wheat bran. Proof for approx 45 minutes. Place baking stones on 2 levels in oven (top rack should be on the 2nd space from top, and botton rack should be on bottom space), place steam pan in appropriate place in oven, preheat with convection to 550F for 45 minutes.
5:00 - Place loaves directly on baking stones using a wooden peel (2 per stone), add 1 cup of boiling water to steam pan, close door. Turn oven down to 450F, turn off convection, bake for 18 minutes, rotate loaves between the stones, bake for another 18 minutes. Loaves are done when internal temp reaches 210F.
Notes: I used Gold Medal Whole Wheat Flour, Arrowhead Mills Organic Rye Flour, Bob's Red Mill Muesli. Also, I think I lied a little... The hydration is actually 125%...
Good luck! Please let me know if you have any questions...