4/27/10 - 100% Hydration 100% Whole Wheat No Knead Bread
Just wanted to tease you a little with what I'm working on right now.
100% Hydration 100% Whole Wheat No Knead Bread
450g WW (Gold Medal)
50g Malted Barley Flour
100g Firm SD Starter (60% hydr)
10g Kosher Salt
1/8 tsp ADY
1111 Total Dough Yield
3:15pm - Mix all ingredients in large mixing bowl with wooden spoon, cover let rest.
4:40pm - Turn dough using French fold method in bowl with wet hands, cover let rest.
5:20pm - Turn dough, cover and let rest.
6:45pm - Turn dough, cover and let rest.
7:35pm - Turn dough, cover and let rest.
9:00pm - Shape dough as follows: flour linen lined banneton with WW flour. Turn dough in rising bowl with wet hands using reverse letter fold so that smooth side remains on top. Transfer dough floured side down into banneton, place banneton in large plastic bag to proof. Arrange baking stone and steam pan in oven, preheat to 550F.
10:00pm - Try to turn the dough out onto peel but dough sticks majorly to banneton... I manage to scrape it out onto the peel and shove it in the oven... I get a little bit of oven spring, but it's pretty much a pancake...
10:45pm - it's out of the oven now. I'll cut it open tomorrow morning, but I don't have high hopes for this one...
Verdict: Fail for now... I'll try something tomorrow...