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.