Making Stuff Up - 2014 Whole Wheat Sourdough
Hate throwing out starter, even though I know it’s a necessity. And inspired by the whole grain rolls at Hawthorne Tavern in Salem, MA.
So I saved 45 g of my 100% starter.
Made a levain:
45 Starter 100%
125 KAF AP
Let it sit from 9 a.m.-9 p.m. 12 hours at RT – which was about 67F
Made the dough that night:
All the levain (275g total)
300g KAF Whole Wheat (not the white whole wheat – the good crunchy stuff ;-) )
250g KAF AP
I was aiming for 75% min hydration: Levain was 87%;
Autolyse for 2 hours
Add 18G Kosher salt
30G sunflower seeds
Knead 10 mins. Was really wet, like ciabatta wet, so added 50G of KAF AP and 20G olive oil during kneading. Final hydration was 612.5/747.5 = 81%
Bulk 1 hour
S&F @ 1 hour mark
Into the fridge at 11:30 p.m.
Out at 8:05 a.m. Rest at RT for 1 hour. 1 S&F. 30 minute proof; pre-shape; shape; proof 1 hr.
Topped one with sesame seeds and one with rolled oats. For looks mostly.
Bake 485F in cast iron for 20 covered, 10 uncovered, 10 @475F w/o parchment paper.
Could have used some more development/handling, looks like. But tastes awesome.