Hey All,

Just wanted to share with you my recent bake from 3/10/10.  These are improvised graham flour boules.  I didn't have a lot of graham flour laying around, so I made it up out of stuff I had in the kitchen.  Enjoy!

I am dedicating these to dmsnyder who demands a crumbshot!

Tim

Total Formula

1430g - AP - 60%

524g BF - 22%

14% - Coarse Wheat Bran - 14% (Shilo Farms Organic)

96g - Wheat Germ - 4% (Bob's Red Mill)

1788g - Water - 75%

48g - Kosher Salt - 2%

5g - Active Dry Yeast - 0.2%

4126g - Total Dough Yield

Liquid Levain (125% Hydration)

238g - AP

298g - Water

24g - Firm SD Starter (60%)

560g - Total

Stiff Levain (65% Hydration)

476g - AP

168g - Water

560g - Liquid Levain

1204g Total

Final Dough

714g - AP

524g - BF

334g - Coarse Wheat Bran

95g - Wheat Germ

1332g - Water

48g - Kosher Salt

5g - Active Dry Yeast

1204g - Stiff Levain

Instructions

Evening Day 1

6:45pm - Mix Liquid Levain, cover, let rest on counter.

9:10pm - Stir levain, cover let rest.

Day 2 (midnight)

12:00am - Mix stiff levain, cover, let rest 30 mins.

12:30am - Knead stiff levain for a minute or so until smooth, form ball, cover, place in fridge.

Evening Day 2

6:20pm - Take stiff levain out of fridge.

7:10pm - Mix final dough, autolyse 40 minutes.

8:00pm - Turn dough

8:30pm - Turn dough

9:00pm - Turn dough

9:30pm - Turn dough

10:30pm - Divide into 4, shape boules, place in linen lined baskets, proofe for  45 to 60 minutes.  Place 2 stones in oven along with steam pan.  Preheat oven to 550F with convection.

11:45pm - Turn boules out onto peel, slash as desired, place in oven directly on stone.  After all are in, place 1 cup of water in steam pan, close door, turn down to 460F, bake with no convection for 10 minutes.  Turn convection on for 20 minutes.  Rotate loaves, bake for another 30 minutes with convection at 430F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.