Porridge Sourdough (Based on BBA Basic SD)
I cooked up some of the Bob's Red Mill 10 Grain Wholegrain Cereal and used it in the preferment instead of the main dough.
Preferment 1st Build:
25g of ripe starter
50g of cooked cereal
50g of water
Preferment 2nd Build:
150g of cooked whole grain
50g of white whole wheat
200g of water
Life interfered a bit and the preferment sat for about 12 hours longer than I planned - everything looked fine until I went to use it and there was a thick layer of clear fluid on the surface of the preferment. I decided not to worry about it and simply added it to the main dough.
16.25 oz KAF Bread Flour
2 oz KAF White Whole Wheat Flour
2 oz Arrowhead Mills Rye Flour
0.55 oz Himalayan Pink Salt
16.7 oz water
(you can see that this is close to/similar to Reinhart's BBA Basic Sourdough formulation)
The amount of "extra moisture" carried by the preferment was a bit much. I estimate the hydration of this dough to have been just under 88% ... I was shooting for 82% but I clearly made an error with the preferment. The dough reminded me of Jennifer Menke's "That's a Lot of Ciabatta" recipe ... very wet, a bit challenging to handle, etc. I mixed the flour and water and let the mass autolyse for 60 minutes. Kneading the dough with my Kitchen Aid also reminded me of Jennifer's recipe, I had to run it at very high speed for something like 15 minutes before the gluten developed enough for the dough to unstick from the sides and bottom of the mixing bowl.
I let it sit on the bench for about 2 hours before putting the dough in the fridge for 24 hours of cold fermenting. I then removed the dough from the fridge, preshaped into a ball, and put it back in the fridge for about 12 hours. I then final shaped it into a boule and then put the dough in a bortform floured with white rice flour. Back into the fridge for 6 hours and it was time to bake.
I put my DO in the oven and preheated it to 550dF. I put the dough on a piece of parchment, scored it, and loaded it into the DO. Into the oven for 20 minutes, after 10 minutes of baking I reduced the oven temperature to 525dF. I then removed the bread from the DO, reduced the oven temp to 475dF, and baked for about 18 more minutes (I had planned for 20). Internal temp at this point was 210dF and so I turned the oven off and let the bread sit for another 20 minutes.
I had a slice this morning - very nice aroma and flavor.