50% Wholewheat Community Bake - Joze's version
Many people wanted to get details how to make the bread with translucent alveoli walls which I have published in the community bake 50% wholewheat thread. So I promised to make notes about the process. However, this bread was not made with sourdough starter but rather with tomato and basil yeast water.
For those who don't like to read too much here are the major differences to what most of people usually do:
1.) Longer autolyse (this time 4 hours) at room temperature
2.) Extended bulk fermentation in the fridge for 18 hours
3.) Bread was shaped as ciabatta.
4.) There was almost no final proofing - just time needed to warm up the oven
5.) Staring baking temperature was 500 dF (260 dC).
This are by my opinion the differences which are not common in most recipes or traditional procedures.
The reason for 4 hour long autolyse is giving more extensibility to the dough caused by enzymatic activity of protease. Second reason is to hydrate well the bran particles so they will have less sharp edges and will not cut the gluten network so much.
I made this bread only from 300g of flour mixture with 50% of whole-grain wheat flour and 50% of type 500 white bread flour with unknown protein content but estimated to be between 11 and 12%. Definitely with significantly smaller protein content than American or Canadian flours. The plan was to shape it as ciabatta.
The process is as follows:
1.) Two stage levain build: first stage with 50g of white flour T500 and 50g of yeast water. When doubled add 50g of whole-grain wheat flour and 50g of water (better if you use here yeast water again). The levain build will take about 5-8 hours.
2.) Mix whole-grain wheat flour and white wheat flour type 500 with 70% of water (70% of weight of flour for the main dough) and let it rest for 4 hours at room temperature.
3.) Mix levain and alutolysed flour with hand and develop gluten by using scoop & stretch method (rhubaud method of mixing). This usually takes about 2-4 minutes and as result you get a cohesive dough. Let the dough rest for about 20-30 minutes.
4.) Add 2% of salt and additional 5% of water (if necessary) in my case this was 15g. Incorporate the salt and water into the dough and repeat gluten development with scoop & stretch method.
5.) During the bulk fermentation make 6 stretch & folds at 30 minutes interval.
6.) When the signs of the dough are clearly visible: dough is well aerated, billowy, has risen for about 40-50%, the traces of previous folding are clearly visible at next folding then transfer the dough into rectangular container which is well oiled with olive oil and put it in the fridge for at least 12 to 24 hours. See the attached video.
7.) When the dough has risen nicely and one can see a lot of alveoli - after at least 12 hours, tip the dough out of the container and shape it as ciabattas. See the attached video.
8.) As this dough contains 50% of whole-grain flour it does not need a lot of final proofing. I just preheated the oven to 500 dF (260 dC) and baked the ciabatta in iron-cast skillet. No scoring needed! The temperature should be reduced to 430 dF (220 dC) after 8 minutes, uncover after 15 minutes of baking (from the start) and continue baking at 410 dF (210 dC) for 10 minutes more. Overall baking time for ciabatta is about 25-30 minutes.
In the picture above one can easily spot the bran particles in the translucent alveoli walls.
I hope that the instructions are clear enough that you will be able to make such bread. Happy baking!
Joze
Comments
and that makes total sense! I get easily confused with baker's percentages and also managed to confuse myself with the YW......I probably will try this on Thursday this week and let you know the result......Thank you for sharing. Kat
You can use SD or YW, they both give great results. Probably SD is even easier if you are not used to bake with YW.
Looking forward to see your bread!
Happy baking Kat!
Joze
Sometimes we don't see obvious things!
Happy baking Kat!
Joze
so it will be one of my first bakes after my holiday. Kat I look forward to your bake and Joze - it is a really wonderful twist to the 50:50 bake.
Leslie
where this will end as an exploration...
very curious where it will lead.....Maurizio was also looking at ciabatta using fresh-milled spelt in a recent post on IG and there were some interesting comments how this is approached by other bakers too, if you are curious...interesting stuff!!!!
https://www.instagram.com/p/BmOhNNDgON_/?hl=en&taken-by=maurizio
Also, I re-discovered my Natural Leavenings ebook from Matteo Festorazzi and he has some very interesting formulas using cold bulk after warm bulk for different versions of ciabatta breads with different flours as well as recipes using cold/retarded starters...... Joze's approach triggered my memory of having seen those but I totally forgot!
I try to give this tomorrow a go whilst also do the usual Champlain loaves...it probably will be chaos in my kitchen! :D Kat
Hi Joze,
this is such a fun formula and I posted under my blog as so long and bound to get longer as I have another bake on the go..
http://www.thefreshloaf.com/node/57055/my-go-jozes-version-5050-community-bake
So I thought this is easier as I will otherwise use too much space here? I hope this is ok.
What a lovely formula and thank you for sharing...I see this becoming a regular bake in our house for rolls for school lunches and burgers! Kat
I am so glad that you were able to reproduce the recipe and I am happy with you as well. You got excellent results. Congratulations!
Happy baking Kat!
Joze
and I forgot to say this in my previous post. My thinking would be to make an 'offical' thread for a community bake based on Joze's forumula...just a thought! Kat
I am very happy with this idea. More bakers will bake in different ways although they will be trying hard to follow the recipe. So it would be very interesting to see the resulst and compare them.
Happy baking Kat!
Joze
Hi Joze,
I baked today's second batch and my summary with photo etc is:
http://www.thefreshloaf.com/node/57055/my-go-jozes-version-5050-community-bake
I don't get the dough as bubbly as yours at the end of the cold bulk and I think this is to do with me setting the wine cooler to 6C rather than warmer.
So, I took a slightly different approach and allowed 1 hour room temp proof and 30 min once on towel...
This was something that Matteo Festo mentioned in his Natural Leavening book for his ciabatta as his formula has cold bulk at 4C for 12 to 24 hours and then let dough adjust for 1 hour to room temp. He also has a version with poppy in it which look interesting. I will try and maybe ask him on IG whether I can share his forumula but don't want to do this without consulting him for copyright reasons.... He also mentions that bulk ferment at higher dough temp is good for ciabatta ..28C, use of more leaven and as little handling as possible! I might try for another bake to aim for target dough temp 28C and also bulk cold at higher temp in wine cooler at 9Cish....
What do you think?
Thank you so much for sharing....Kat
I have adjusted the process to the flours which I am using. As I said at the very beginning this recipe is just a framework. There is a lot of possibilities where one can make amendments either in timing or temperature or doing a cold retardation.
I went further with my experiments and did a pre-dough (not a starter) and then a final dough and the result was awesome. I used low only 9,35% protein flour and fermented water with the grains of water kefir. This is a white flour type 550. A very good result for a weak flour.
Happy baking Kat!
Joze
You have given me a new set of tools to open up dense crumb with whole wheat breads. I used my sourdough starter, tweaked the recipe a little and came up with the most open crumb whole-wheat bread I've ever made. Thanks for all the insights and detailed write up. I credited you on my post: https://www.everopensauce.com/whole-wheat-ciabatta/. Any observations and comments about this bake, I'm all ears. Many thanks!
Wow.. just came across this and the pictures are fantastic..
Bookmarked.. will try.. will read through all the posts..
Very impressive..
Joze, is it necessary to use a rectangular container during Bulk Rise, and if so, why?
I'm planning on trying your method with my next 50/50 sourdough boule. Was wondering if I could do extended bulk rise in a bowl.
Joze, is it necessary to use a rectangular container during Bulk Rise, and if so, why?
I'm planning on trying your method with my next 50/50 sourdough boule. Was wondering if I could do extended bulk rise in a bowl.
It is not necessary, but is more convenient :-) When you tip out the dough from rectangular container the dough is "half" formed. I just flip half of the dough on the other half and cut rectangular ciabattas.
Happy baking, Joze
Thank you Joze for your post as well as this thread. This has a number of ideas for me to pursue by baking the wyw with the extended cold bulk.
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