The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

RWC SD - 10/10/5 (WW/S/R)

rgreenberg2000's picture
rgreenberg2000

RWC SD - 10/10/5 (WW/S/R)

My weekly bake this week, and I decided to go back to my favorite flour mix - 10% WW, 10% Semolina, and 5% Rye.  Of course, the WW % is actually higher since I feed my starter with WW flour, but you get the idea! :)  I tried very hard to be as gentle as possible with my stretching, folding, and I like the results thus far (still cooling, so haven't cut into them.)  In particular, I think these loaves seemed to hold their shape after being removed from the bannetons better than any loaves I have made before.  Here are the particulars, and some pics.....

Formula

950g AP (GM)

80g WW

80g Semolina

40g Rye

240g levain

769g water (70%)

25g salt

Total Dough - 2,184g

Total Flour - 1,270g

Total Water - 889g (70%)

Timeline:

6:15a - Refresh starter 50:100:100

9:00a - Initial mix - flour, water, starter

9:30a - Pinch in salt, 30x slap/fold

10:00a - 20x slap/fold

10:30a - Stretch/fold, proof 1.5-2 hours @ 75F

12:00p - Divided and pre-shaped

12:15p - Final shape, into bannetons to proof @ 75F

1:30p - loaves into fridge

8:15p - pre-heat oven, loaves out of fridge

9:15 - loves into oven

9:35 - remove loaves from DO, bake in stone for 20 more

10:00 - remove loaves from oven to cool

Comments

rgreenberg2000's picture
rgreenberg2000

Super light feeling crumb, and made some great toast to start the day! Happy with this bake, indeed!

Rich

Danni3ll3's picture
Danni3ll3

You have a winner recipe! Well done!

rgreenberg2000's picture
rgreenberg2000

Thanks, Danni!  There's nothing quite as nice as slicing open a fresh loaf of bread on a quiet Sunday morning. :)

Rich