Sift and scald
Today I want to share with you my first experience with a loaf made with the "sift and scald" method; here it is the recipe:
150gr whole wheat flour (you have to sift it 12 hours before starting to mix the other ingredients, the bran that remains has to be soaked in 75gr of scalding water 12 hours)
350gr white bread flour
100gr leaven (I made mine with 20gr starter, 40gr white bread flour and 40gr water and let it sit overnight)
I prepared the soaked bran the night before and in the morning I mixed water and leaven, than flour (both the white and the sifted one)
and let it sit covered for 1 hour.
I added salt and the soaked bran and worked the dough until all the ingredients were well incorporated; I let it sit for 3 hours and an half for the bulk fermentation and did 4 round of stretch and folds (as this dough was really wet).
Than I let it rise until it nearly doubled in volume, and I started the preshape. I let it rest on the bench for 20 minutes after the reshape and than shaped in a boule shape.
I put the dough in a proving basket and let it sit at room temperature covered for 1 hour and an half.
I then transferred the dough in the fridge for the retarded fermentation until the next morning (circa 18 hours).
I baked it with my Lodge: 20 minutes covered and 35 minutes without the lid.
I am happy with the result and the crumb but I have to admit that it was very difficult to work with and that the oven spring didn't happen. I think that maybe my bran was less dry than I thought (or it was less in quantity) and I added too much water to it, and than this amount of water (350 for the dough and 75 for the bran) was too much to handle properly (as I am a beginner).
Let me know if you had some experience with this method or if you try my formula!