09th bake. 11/28-29/2019. HWSW, Kamut, KA AP, VWG, vit. C.
Goals: 90% whole grain, 1 kg of dough, 88% hydration, 1.9% salt, 10% pre-fermented flour.
Nov 28, 2019.
6:05pm, intitial mix: 363 g home milled Prairie Gold HWSW, 65 g home milled Kamut, 50 g King Arthur unbleached all-purpose flour 11.7% protein, (478 g flour so far), 394 g water, 15 g vital wheat gluten, 1/8th tablet of 500 mg vitamin C.
(Just now noticed that I did not include the VWG in the total flour.)
7:09pm, folded in: 109 g of 100% hydration levain. Was fed previous day, and two days before that, and spent the last 24 hr in fridge. Levain is a mish-mash of King Arthur unbleached AP flour, Prairie Gold, and BRM whole wheat pastry flour.
Flour now: 532. Water now: 448. Hydration now: 84.2%.
Assuming 18 g AP flour in the levain, and the rest is whole grain, then whole grain percentage is 87.2%.
7:39pm: stretch and fold.
8:09pm: added 20 g water and 10.1 g salt via stretch and folds. Was too aggressive and tore the dough some.
Note: need to up hydration to at least 90%.
Flour: 532 g. Water: 468 g. Hydration: 87.97%. (Update: only 85.55% counting the VWG.)
Total weight: 1025 grams, less what stuck to mixing bowl, plus flour used for dusting, and what adhered from banneton.
8:45pm: shaped, dusted with mix of rice flour, AP flour and WW pastry flour, put in lined/dusted banneton, covered and into fridge. Should have bulk fermented more, but wanted to get to bed.
Nov 29, 2019.
9:21am: warmed up oven and Lodge 3.2 qt combo-cooker dutch oven at 495/475*.
10:23am: Lightly coated inside bottom of pot (not the lid/skillet) with avocado oil, dusted it with corn meal. Dusted seam side of dough ("up" side as it sat in the banneton) with corn meal. Placed a circle of parchment paper over the corn meal on the dough. Inverted the cast iron pot over the banneton and rotated them so the dough plopped into the pot. Made a shallow X score on top of the dough ball in the pot.
Note: as it was too under-fermented, and likely under-hydrated, scoring should have likely been deeper.
10:27am: start bake, covered, 475/455* F. 15 minutes.
10:42am: reduce oven thermostat to 430/410* F, pot still covered. 15 minutes.
10:57am: uncover, reduce oven thermostst to 400/380* F. 50 minutes.
11:47am: Remove from oven. Internal temp = 210.7 F.
Total bake time: 80 minutes. (30 min covered, 50 min uncovered.)
* First number indicates oven thermostat setting, second number is actual temp according to a <$5 oven thermometer.
1:27pm: cut open. Crumb not very open, but open enough and light (not dense) for a 90% whole grain loaf. Taste is not as good as previous bakes, probably due to insufficient bulk ferment, and not using any rye flour.