The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

18th bake. 03/05/2020. Underfermented.

idaveindy's picture
idaveindy

18th bake. 03/05/2020. Underfermented.

Had a late start, and ran low on starter. Should have added some instant dry yeast to speed things up.

Goal: 1200 gram (weight before baking) boule.

12:37 pm. Mix 50 g chunks of Prairie Gold (HWSW) retentate from #20 sieve, 357 g home-milled PG, 93 g home-milled hard red winter wheat from Whole Foods, 86 g home-milled Kamut, (586 g total flour/chunks), 3/16ths tablet of 500 mg tablet of vitamin C, 469 g bottled spring water.

[ 1 hour 52 minutes autolyze. ]

2:45 pm.  Mix in 80 g starter (wanted to do 88 g, but ran low), 10 g water, with stretch and folds. Starter at 100% hydration, all Kroger AP flour.

4:00 pm. Added in 20 g water, and 12 g salt, with dimpling and stretch and folds.

Total flour: 586 + 40 = 626.  % ww: 586/626 = 93.6%.  %prefermented flour = 40/626 = 6.4%

% hydration: ( 469 + 40 in starter + 10 + 20 ) / 626 = 539 / 626 = 86.1%

Total dough weight, not counting oats = 539 + 626 + 12 = 1177 grams. 

4:42 pm. Stretch and fold.

5:22 pm. Stretch and fold.

[ 4 hours 15 minutes bulk, in warmed oven, maybe 75 F. ] 

7:00 pm.  Fold and shape. Sprinkled top with oat flakes (old fashioned oats), put in lined and floured banneton, 8" inner diameter at rim.

7:35 pm. Started to preheat oven, with Lodge 3.2 qt combo cooker inside, uncovered, *495/475 F.

[ 1 hour 30 minutes proof. ]

Using pot part of combo cooker, 8" inner dia at base, oiled, sprinkled with corn meal, then a circular cut layer of baking parchment, then more corn meal.

8:30 pm, Bake, 495/475 F, covered, 5 min.

8:35 pm. Bake, 475/455 F, covered, 5 min.

8:40 pm. Bake  445/425 F, covered, 20 min.

9:00 pm. Bake, 410/390 F, uncovered, 15 min.

9:15 pm, internal temp 209.0 F.  Bake, 410/390 F, uncovered, 5 min.

9:20 pm, internal temp 209.3 F.  Bake, 410/390 F, uncovered, 5 min.

9:25 pm, internal temp 209.5 F.  Call it done.

* First number is the oven thermostat setting, second number is actual temp according to thermometer.

Cut open next morning.  Crumb not as open as previous bake.  Could have used longer autolyze/soak, and longer ferment.  Taste improved in evening.