Hamelman's 5 Grains Bread with RYW and Commercial Yeast
|Hybrid YW Five-Grain Bread|
|Weight per Serving||884.5|
|Build 1||Build 2||Build 3||Soaker||Final Dough||Add-In||Total|
|White Starter (100%)||0|
|Yeast Water Levain (100%)||60||60|
|Extra-High Protein Flour (>14%)||0|
|Cinnamon (2 Tbs)||0|
|Chopped Wheat berries||35||0|
|- Autolyse all ingridient (except Salt & Yeast)||60 Min|
|- Add Salt, yeast Mixed with Pincer Method|
|- S&F 2 times @ 30, 60min interval|
|- Total Bulk Fermentation @ 66F||3h 30m||Need more as the crust was on the pale side|
|Bake - Cover||20|
I got Hamelman's book as my christmas present I decided to use its 5 grains bread as my New Year Bake. I deviated from the book by
1) sub YW levain with Pete Fermente
2) pre-ferments hydration increased to 75%.
3) Increase Water to compensate my substitution of WW for Bread flour to increase its multi-grains content.
Since the room temp has dropped to 66F, I extended the Bulk fermentation to 3:30, but I think its still hasnt fully fermented. Next time I would have give it another hour.
I baked it in a dutch oven covered 20min and uncovered for 25mins.
The dough was on the stiff side, Next time another 100g of water should be added.
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