50% White Wheat + Einkorn
Long time, no post. Busy. But baking. This is a simple, mild-flavored yet satisfying table bread with open crumb and assertive crust: 50% whole grain: 40% hard white wheat (Central Milling organic) + 10% einkorn (Heartland organic), all fresh-milled. Departures from our habitual (Acer) process are retarding not in bulk but in banneton, followed by a short, warm proof: 1 hour at 95˚F.
Formula (2x700 gr loaves)
First night: Refresh levain. Ours is grown @ 75-80˚F @ 80% hydration; rests on countertop between daily feedings of a hi-fiber Gerard Rubaud ration. If you feed intermittently, refresh at least once immediately prior to this one.
Next morning: Mill grains. Prepare levain and incubate @ 75-80˚F all day or until domed.
That evening: Combine final flours + water (hold back 50 ml) and autolyse ~1 hour @ room temp. Then fold, squeeze and pince in levain, water and salt. French fold to uniformity and beginning of gluten development. Bulk ferment @ 85˚F for 2 hours with letter folds every 10-20 min for first 1-1.5 hours. Divide, rest, shape, tuck into floured bannetons, bag and refrigerate. Nitey nite.
Baking (next) day afternoon (in time for cooled loaves at dinner): Preheat oven @ 500˚F. Proof loaves 1 h @ 95˚F. Dough should rise noticeably, but far from final volume (almost top of bannetons). Score and bake 20 min @ 500˚F with steam, then 5 min @ 435˚F with convection and ~10 min @ 435˚F without convection. Interior should be just over 200˚F.