Back in the WFO
Took a few weeks off from the WFO while the owner left town and got back to the good ol Gas Kenmore. Nothing too fancy but I did do two more runs of the Sun Loaf. One for my weekly bake and again for a traveling bread friend from Instagram who was passing through. I'm kinda hooked to this loaf at the moment. But I'll talk about a new loaf that came about this past week in the WFO. I'll share some pics of the Sun from the home oven as well.
I've taken my Pain au Levain and multi purposed it into a 6 grain loaf that was quite good in the past but I just used Bob's Red Mill Organic 6 Grain. This time I opted to create my own soaker. I split it even with Rolled Rye, Flaxseed, Toasted Sesame, and Toasted Oat Groats. The results are still delicious after a few days and you gotta love the added shelf life that comes from adding a soaker or scald to a bread.
*Note I hold back about 5% of the final water from the autolyse to help incorporate the levain and the salt.
|Total Flour||0.720||Autolyse 2 hours. Hold Back 5% H20 DDT 78|
|#||Weight||Seed 1 H20||0.005||Add Levain/Sour and Squeeze through. Add Salt and squeeze through.|
|Shape 1||2||0.800||Kg.||Seed 2 H20||0.001||Slap and Fold 5 minutes to moderate gluten develpment. Add soaker to combine.|
|Rolls||0||0.000||Kg.||Seed Flour1||0.008||Bulk 3:00 with folds @ 20,40,60,120 minutes.|
|Kg.||Seed Flour2||0.001||Preshape, rest 30, Shape and retard 15-18 hours|
|TDW||1.616||Kg||Bake 500 steam 20 minutes Vented 25-30 more|
|PF1||0.094||PF 2||0.029||PF Flour|
|Stiff Wheat||13.0%||Rye Sour||4.0%|
|Seed Hyd||66%||166.00%||Seed Hyd||100%||200.00%||17.00%|
|Total Formula||Stiff Wheat||Rye Sour||FINAL DOUGH|
|Oat Groats, toasted||0.036||5.00%|
12 Hours @ 72-75F
The first run of Sun in the home oven.
And the next for the visitor and 7 the Dog did a great Photobomb here.
And the Crumb
Happy Baking All