Whole Wheat Goodness
This weekend was a busy one, but I still managed to bake my loaves in the dual combo cooker.
Because we were having a BBQ birthday celebration on Saturday, I had too many things to do and not enough room to do them, until the house cleared out. Saturday night, I took my tablespoon full of starter and mixed it with 200 grams of freshly milled hard red winter wheat, and 200 grams of water. The product started out looking like this:
By Sunday morning, it looked like this:
Which, from the bottom of the bowl, looks like this:
When my levain looks like this, I don't bother with the float test. I just take my scraper, cut it in half, add the water and mix the dough.
This time around, rather than using rice flour and white flour, I used coarsely ground wheat berries to sprinkle my baskets (still, I used a sifter to cover the basket) together with some rice flour.
Because I was leaving the house for the day and because my fridge was still full from the BBQ, I put the baskets in a large ice cooler (with yesterday's ice in it) and when I came back from my day out of the house, the dough had risen considerably. Perhaps it was over-proofed, I don't know.
One of the loaves bloomed nicely. The larger one did not...I think I may have deflated it a bit when I transferred it to the dutch oven since it wound up going over the side a bit.
In any case, here is the crumb of the smaller loaf which bloomed a bit higher than the larger loaf. The bread came out awesome. I waited nearly two hours to cut it, and it was fantastic both with and without a buttery spread.
The following morning, I sliced it for a peanut butter sandwich for lunch, which was delicious. The bread is wonderfully moist and full of flavor. Alas, now it is in a ziplog bag. I don't know if it will ever be as delicious, but I remain willing to find out.
Next weekend, I plan to follow the Tartine Bread, Rye formula and see how that comes out. Though, I intend to use fresh milled flour instead of AP flour.