Weekend Reclamation Project – a step backward

 Here's something that doesn't work...

Another attempt at WWSD without a bulk ferment.  It went less well this time.  I had to get these ideas out of my head, and now that that's done I can go back to methods with better odds. 

The formula follows, but I do not recommend it.  It is just there for the record.  And don't be fooled by the photos, they make it look better than it was.  I did eat it, the flavor was good, but the texture was marginal at best.  Really hard crust, really dense, slightly gummy crumb.  After a couple days on the counter all but the biggest holes in the crumb closed-up tight.  It went well with soup after a good toasting, but that was about it. 

STARTER:  288g WW bread flour, 216g water, 58g starter, ¼ tsp salt.  Refrigerated for the first 10 hrs then room temp for the next 10 hrs.

SOAKER:  175g WW flour, 25g whole rye flour, ½ tsp salt.  Room temp for 20 hrs.

FINAL DOUGH:  All of starter and soaker, 25g WW bread flour, 19g water, ¾ tsp salt.  Kneaded 5 min, rest 5 min, shaped.  Proofed 2 ¼ hrs.  Baked 475F w/ steam for 8 min, baked 425F about 40 min.

I'm not even going to get into the "why" of any of this.  Let's just say it seemed like a good idea at the time.  I could actually feel the dough breaking down, which was interesting.  It started to feel almost like a high% rye dough after just a few minutes of kneading even though there was hardly any rye in it.  Nothing makes me appreciate good bread like bad bread.

Marcus