Saturday bake - variation on FWSY 75% wholewheat
Ice Demeter gave me a little challenge a couple of weeks ago to get a great crumb etc on a 1 day bake as I did for an overnight poolish. So today I made a variation on Ken Forkish's Saturday 75% wholewheat bread. My variation below:
Bread flour (40%) 254 gm
Wholewheat flour (30%) 191 gm
Rye flour (20%) 127 gm
Spelt flour (10%) 64 gm
Water (80%) 487 gm (I kept back 21 gm - should have been 508 gm)
Salt (2%) 14 gm
Instant yeast (0.3%) 2 gm
It was 9 am before I got started with autolyse for 40 minutes, then mixed salt and yeast in. I did 4 stretch and folds every approx 20 minutes then left to bulk ferment. It was a little slow as room temperature was only about 21°C. At 4 pm it was close to tripled so I pre-shaped and after short rest finished shaping into 2 x 560 gm batards. turned oven on and preheated DOs . about an hour later poke test indicated they were ready for baking so un-moulded, slashed, spritzed and dropped into hot DOs. Baked 15 mins at 240°c then removed lids and baked a further 20 minutes at 225°c. They were out of the oven about 5:45 pm.
Loaves are still cooling, crumb shot tomorrow. Let you be the judge once I have cut the loaves. For now, reasonably happy.
Happy baking everyone