70% whole wheat loaf
Edit: embedding photos from Google didn't work, so here's a link to a gallery on imgur: https://imgur.com/a/xmVyw
Of course, if you're reading this is you're probably only after the money shot, so here it is:
I'm (essentially) following the Tartine recipe for whole wheat:
- 200g mature starter
- Mine's 20% rye, 80% AP, 80% H2O
- For this batch, I had just fed it a few hours before using, but it was bubbly.
- 800 Water (~80F)
- 700g WW (King Arthur)
- 300g White bread flour (also King Arthur)
- 20g salt (which I forgot to add until the second fold!)
I mixed the ingredients in order, mixing by hand in my 6qt tub. Every ~30 minutes I folded the dough over. I want to say I did this 4 times, but it was way more than 5 minutes ago, so I can't remember.
After that, I moved it into the fridge over night.
This morning I pulled it out, and it had maybe tripled in volume (I need to work on my documentation!). I divided it in two, let it bench rest for ~30 minutes. (I'm still not really sure what the point of that is, but I wanted to stick to the original instructions mostly faithfully). Then I shaped the loaves and put in bowls to proof. The first I put on ungreased parchment paper which convinced me to grease the parchment paper for the second one.
I'm going to say I proofed for about 2.5-3 hours. I tried the finger dent test with a wet finger. It held the shape but sprang back (probably took about a minute to spring back).
The dough smells great (nice and sour!). Lots of CO2 formation, including some big blistery bubbles near the surface... We'll see how those do.
As I write this, they're in the oven at 500F with the Dutch ovens (after ~40 min. pre-heat).
25 minutes baking with the lids on... the color is great, but I didn't do a good job with the scoring! Not as much oven spring as I'd hoped. I've set the timer for 15 minutes.
Pulled them out after 11 minutes based on the smell.
Here they are:
Sort of dark, but I'm happy with it.
You can see some of the surface bubbles. Here's a close up of that bubble closest to the camera:
It's hard to communicate with photos, but here's a close up of peeling the (ungreased) parchment paper off the loaf on the right:
I'm not patient enough to wait for them to fully cool, so I cut open the less oven-sprung loaf. Here's the crumb shot:
This is a tasty loaf! I don't have a great vocabulary for talking about flavor... but it is delicious! Is this what people mean when they say something tastes nutty? The crust is nice and thick and crisp. The innards are chewy and nicely moist.
- Scoring matters! I should probably replace the razor blade I've been using, and maybe I should also spray it with oil.
- At 500F, this bread cooks pretty quickly. Next time I'll try 20 minutes with the lid and 15 without.
- Spraying the parchment paper makes a big difference!