First bake in WFO - Sourdough with Rye Malt
Word of the day: unseasonable. I've been hearing that a lot lately. What it means in practice is that after carefully checking the expected weather for the next few days, I decided it really was safe to bake in my WFO in March! Last year my first bake was in July, but that was because I had to rebuild the oven first. This year, the oven came through the winter more or less intact. I pulled off the tarps and burned a bit of brush in there yesterday to warm it up. Then today, fired it up and baked. It was that simple. Except it may take me awhile to get back into the routine. This bread was totally overproofed since it took me forever to get a fire going and the weather is so warm that proofing was fast. If I had baked it in that state in my gas oven, it would have just sunk like a stone. Also, I didn't quite manage to get a steam pan into the oven. Too much to keep track of. Next time.
This bread is a multigrain sourdough. The wrinkle is that I threw in my leftover rye malt. My son said it was delicious. I thought it tasted vaguely similar to eating a beer. Not sure why, since most beer isn't made with rye. So actually pretty good, but strange.
Here is my hobo oven ready for baking:
Update: Formula and Method
Sourdough with Rye Malt
Mix all but salt and autolyse for 45 minutes
Add salt. Mix in KA at low speed for 25 minutes
until dough is pretty strong and doesn't just flow down
when you lift the mixer arm
BF for 3 hours with no S&F
Cut and preshape
Rest for 30 minutes
Shape and proof (2 hrs)
Bake for 40 minutes in WFO