The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Saturday bake - variation on FWSY 75% wholewheat

leslieruf's picture
leslieruf

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

Leslie

Comments

leslieruf's picture
leslieruf

yum! I was a bit concerned with amount of whole grain flour, but has turned out well.

Leslie

bread1965's picture
bread1965

.. it's a great looking loaf considering you made it in under 12 hours!! well done!!

leslieruf's picture
leslieruf

I was pleased too, and in past not overly happy with mostly wholewheat, hence the addition of rye (I prefer rye to wholewheat) and as I was weighing the flour decided to include some spelt.  maybe that's why... 

happy baking 

Leslie

 

IceDemeter's picture
IceDemeter

That is a pair of amazing loaves, with a crumb and crust that don't seem possible for such a short prep.  I'm betting that you still managed to get a ton of great flavour, too, since you used so little yeast and squeezed in as long of a fermentation as you did.

I'm going to be hard-pressed to get anywhere near this nice a result with a 6-hour poolish and same day bake, but hopefully will be giving it a try late in the week (they're promising temps in the mid-teens, and maybe even a drop or two of rain!!!).  I'm still pondering the recipe that I want to use, but definitely lots of whole grains...

Love that you so handily blew this "challenge" out of the water!  Thanks so much for sharing the fun, along with the skills

Best, Laurie

leslieruf's picture
leslieruf

and as I don't do lots of yeasted loaves, it was good.  Lovely deep brown crumb!

looking forward to your bake - you can have our temperature if you like, it's only 5:30 pm and it's dropped to just under 7°c outside, its wet, cold and miserable!

thanks for the confidence boost Laurie - just have to believe in myself a bit more as lately the breads have been great!

Leslie