11th bake. 12/4-5/2019. HWSW, KA AP, Kamut.

Goals: 2.25 pound dough, 1027 g.  75% whole grain hard white spring wheat (Prairie Gold), 25% King Arthur All Purpose, 85% hydration, 10% prefermented flour,  2% salt.  Make a 88% hydration soaker with the coarse home-milled Prairie Gold, but not the AP flour.

1027 / 1.87 = 549 g total flour.     549 * .85 = 466 g total water.   549 * .02 = 11 g salt.

549 * .10 = 55 g flour in levain.   100% hydration levian :  55 g water in levain : 110 g total levain.

Levain is all HWSW, Prairie Gold.

549 total flour - 55 flour in levain = 494 g flour to mix in.

466 total water - 55 water in levain = 411 g water to mix in. less 27 g water held back for salt = 384 g water for initial mix.

549 total flour * .25 = 137 g King Arthur AP flour.

494 g flour to mix in, less 137 g AP flour = 357 g Prairie Gold.

357 g  Prairie Gold * .88 hydration = 314 g water for soaker,

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6:06 pm: Made soaker of 342 g Prairie Gold, 15 g home-milled Kamut (ran out of PG), 314 g water.

(384 g water, calculated above for initial mix, less 314 g water in soaker = 70 g water needed at this stage.)

7:10 pm:  Mixed soaker, 110 g Levain, 137 g KA AP flour, 70 g water. Levain wasn't ripe, so added 2.7 (1/2 percent) of Instant Dry Yeast, 

8:05 pm: folded in 11 g salt and 27 g water. Dough firmed up nicely,

8:50 pm: Stretch and fold.

9:45 pm: dough was ready, probably didn't need the instant dry yeast. folded/shaped, dusted, put it in a lined banneton dusted with rice flour and wheat flour, and put in fridge.

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Dec 5th, 2019.

7:28 am: slowly pre-heated oven. 495/475* F.

9:09 am: Dough was definitely over-proofed. Should not have added the instant yeast.  Put boule in pot part of Lodge 3.2 qt combo-cooker. Bottom of pot lightly oiled and sprinkled with corn meal. Seam side of dough sprinkled with corn meal, and covered with 8" diameter circle of parchment paper. Flipped into pot. Scored.

Dough deflated a lot when scored, more evidence of over-proofing. Man, that Carl's starter is powerful. Definitely did not need to add the commercial instant yeast.  Note to self, reduce PPF from 10 to 8 percent.

9:12 am: Bake covered, @  495/475 F, 10 minutes.

9:22 am: Bake covered, @ 475/455 F, 10 minutes.

9:32 am: Bake covered, @ 430/410 F, 11 minutes.

9:43 am: Uncover, bake @ 400/380 F, 30 minutes.

Did not get good oven spring.

10:13 am: take out, internal temp = 207 F.  Put back in, bake @ 400/380 F for 10 more min.

10:23 am: take out, internal temp 208.8 F.  Good enough.

Total bake time 71 minutes.

* First number is thermostat setting, second number is actual temp.

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Let cool 2 hours. Cut and ate some. Nice and soft, definitely less dense than my normal 90-100% whole grain loaves.  Crumb is still very good despite lack of oven spring.