A Trio of High Extraction Loaves
It's been abnormally hot in Deepest Lancashire (as with most of the UK) these past couple of months. So much so that my normal 900g batardes are going stale before we finish them. The obvious solution was to make something a bit smaller, so I split my usual dough quantity, based on 1kg flour, into three loaves, each around 670g unbaked weight.
I'm also currently exploring retarded bulk fermentation, so I incorporated that into this bake.
- 5% Aldi whole grain rye passed through a fine kitchen sieve
- 32% Marriages white wholewheat sieved the same
- 32% Mockmilled Priors wholewheat grain through a #40 sieve
- 31% Waitrose strong Canadian BF
- 22.5% young levain at 56% hydration, 30% of flour is Rubaud wholegrain mix
- True hydration 75%
- Salt 1.8%
- Levain made in a 2 1/2 stage build at e5, e11, m8. The half build is a small top up one in the morning 1:0.21
- At m11, autolyse whole grain flours in all water for 15mins. in mixer
- Add BF, mix in, stand 10mins
- Add levain, mix in, stand 10mins
- Add salt, mix in
- Mix on high speed 2mins 15secs
- Turn out of the mixer into a bowl, dough temp 27C
- Bulk ferment at ambient (about 24C) for 1 1/2 hrs with in bowl S&F at 45mins and 90mins
- Transfer to fridge for retarded bulk
- Out of fridge next day (22 elapsed hours)
- Rest 1hr at ambient
- Preshape to 3 rounds, BR 20mins
- Shape to 2 boules, 1 bat
- FP in woodpulp brotforms for 1hr 25min
- Boules baked with steam for 10mins, bat baked afterwards with a metal cover over the loaf on the bakestone
- I was pretty pleased with these loaves - they had a great flavour, good loft, open enough crumb for me and kept well.
- I definitely think that the retarded bulk gives a good, complex flavour to the loaves - as soon as you turn the dough piece out of the retarding bowl onto the dough board you can smell some good interesting aromas.
A nice fresh levain:
And the crumb shots: