The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Third Bake of 2017

dosco's picture
dosco

Third Bake of 2017

Another variation on Reinhart's Basic SD.

After reading some of dabrownmans comments in a recent SD starter thread, I decided to incorporate more whole grain and "hard bits" in the starter. I didn't keep track of the masses of flour and water, unfortunately, but here are the basics:

First build:

water

2 tablespoons of starter "mother"

1 tablespoon Bob's Red Mill 10 Grain Whole Grain Hot Cereal

1 tablespoon Bob's Red Mill Whole Grain Buckwheat Flour

1 tablespoon Gold Medal AP

1 tablespoon Hodgson Mill Rye Flour

Mixed until stiff, then let sit in a warm room for 24 hours

 

Second Build:

Did not discard any starter

water

1 tablespoon Bob's Red Mill 10 Grain Whole Grain Hot Cereal

1 tablespoon Bob's Red Mill Whole Grain Buckwheat Flour

1 tablespoon Gold Medal AP

1 tablespoon Hodgson Mill Rye Flour

1 tablespoon KAF White Whole Wheat Flour

1 tablespoon KAF Bread Flour

1 tablespoon KAF Organic Whole Wheat Flour

Mixed until stiff, then let sit in a warm room for 12 hours.

 

Main Dough:

12 oz KAF BF

6 oz KAF WWW

1.25 oz KAF WW

1 oz Rye Flour

15.95 oz water

Mix into a shaggy mass and autolyze for 25 minutes.

After autolyze, added:

10.5 oz starter

0.55 oz salt

Mixed with a Kitchen Aid mixer for a total of 15 minutes ... 5 minutes of kneading, 5 minute rest, until accruing a total of 15 minutes of kneading.

Allowed to ferment in our utility room (100dF ... near the central furnace) for 45 minutes, then into the refrigerator. Fermented in fridge for 12 hours (during the day), then gently shaped into a boule and placed in a banneton (in the evening). Back into the fridge for 9 hours (overnight), then into the utililty room (first thing in the morning) for about 2 hours to proof. Preheated oven to 550dF to preheat my Dutch Oven. Placed dough in the DO and scored, then baked at 550dF for 10 minutes, then 475dF for 25 minutes, then shut off oven and let bread sit there for 10 minutes.

No crumb shot yet, giving this one to a friend.

Cheers-

Dave

 

(EDIT: corrected an error, and made some additions for clarity)

Comments

Danni3ll3's picture
Danni3ll3

That friend of yours is one lucky person. I am sure it is super tasty with all the different grains in it. Well done!!

dabrownman's picture
dabrownman

right time to get maximum bloom and spring.  It looks perfectly baked on the outside.  Well done indeed.  I do like to get all the hard bits in the levain build.  It is nice to get them wettest the longest and have the acid in the levain work on them to soften them up as much as possible.  Makes for a very nice crumb and more sour to stand up better against the the stronger flavors of whole grains.  This one has to be tasty.

Happy baking

Mini Oven's picture
Mini Oven

A very pretty loaf!

Ru007's picture
Ru007

Well done!!

I'm sure the crumb is beautiful, lucky friend :)

dosco's picture
dosco

... all for the very nice comments!

Regards-

Dave

 

Modern Jess's picture
Modern Jess

That is one attractive loaf. Very nice!

dosco's picture
dosco

@Modern Jess - thank you!

My friend sent a pic of the crumb, below.

Cheers-
Dave