40% Whole Wheat bread
I saw a 40% Wholewheat loaf somewhere online, might have been on here, and thought that I would try to stick to just one kind of wholegrain flour which is highly unusual for me. I completely reworked the recipe aside from the 40% proportion just to see how my usual method would fare.
Makes 3 small boules
301 g of freshly milled Selkirk Wheat flour
658 g strong bakers unbleached flour
658 g filtered water +20 g
30 g yogurt
21 g pink Himalayan salt
250 g levain (procedure in recipe)
Extra freshly milled Selkirk flour to feed the levain
Two mornings before:
1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of Selkirk wheat flour. Let sit at cool room temperature for the day.
The two nights before:
1. Feed the levain 20 g of water and 20 g of Selkirk wheat flour. Let that rise at cool room temperature for the night.
The morning before:
1. Feed the levain 100 g of filtered water and 100 g of Selkirk wheat flour. Let rise until doubled (about 6 hours).
2. Place into fridge until the next morning.
The night before:
1. Place the required amount of each freshly milled flour in a tub and add the unbleached flour to it.
2. Cover and set aside.
Dough making day:
1. When ready to make the dough, take the levain out of the fridge to warm up before being used in the dough.
2. Using a stand mixer, mix the water with the flour, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours.
3. Once the autolyse is done, add the salt, the yogurt, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes.
4. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on).
5. Do 2 sets of stretches and folds at 30 minute intervals, adding 20 g water to the container after the first set of folds, and then 2 sets of sleepy ferret folds (coil folds) at 45 minute intervals. Then let the dough rise to about 30%. It should have irregular bubbles visible through the sides of the container and bubbles on top as well.
6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~645 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
7. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
8. Sprinkle a mix of rice and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.
1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.
I got very nice oven spring and they feel nice and light. With just under 1100 g of flour and no add-ins, these boule are a bit on the small size. Next time, I should aim for between 1150 and 1200 g of flour in total. This should fill my 3 quart Dutch ovens a bit better.