The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3-day, WW, Rye and Bread Flour Loaf

Igwiz's picture
Igwiz

3-day, WW, Rye and Bread Flour Loaf

Hi all:


 


I just finished baking an extended fermentation, 3-build, 25% WW, 25% rye, 50% Bread Flour this morning.  VERY happy with the outcome. 


 


Hour 0:


 


1/4 cup ripe starter


1/4 cup water


1/3 cup rye flour


1/3 cup WW flour


 


Hour 16-24:


 


All of Section 1 product (about 8 ounces)


8 ounces of water


8 ounces of rye flour


8 ounces of WW flour


 


Hour 40 to 48:


All of Section 2 product (32 ounces)


32 ounces of Bread Flour


22 ounces of water


1.5 tablespoons salt


1-1.5 tablespoon caraway (to taste)


 


Combine Section 2 product and water.  Mix well, whisking until frothy with air.  Add Bread Flour, salt and caraway.


Knead for 5 minutes (will be pretty sticky)


Autolyse for 20 minutes


Knead for another 3 minutes.


Bulk ferment until doubled (2-3 hours)


Divide into two 43 ounce portions.


Shape and proof (1.5 to 2 hours)


Bake en Cloche at 425 for 50 minutes, 23 covered, and 27 uncovered.