19th bake. 3/20/2020. 1/8 tsp instant yeast.
March 19/20, 2020.
Inspired by this conversation, http://www.thefreshloaf.com/node/62657/does-whole-wheat-need-long-fermentation to do just a plain simple instant yeast formula, with overnight bulk ferment.
5:05 pm. Mix 469 g water, 586 g home-milled whole grain flour. 80.0% hydration. (In hindsight should have used 85%.) 1 tsp of caraway seeds. Flour was a mix of Prairie Gold (Hard white spring), Hard Red Winter (generic), and Kamut Khorasan.
6:00 pm. Added 25 g water.
[ 58 minutes soak/autolyse ]
6:03 pm. Folded in 1/8 tsp instant dry yeast. Static electricity picked up extra, which was included in the mix. Weighed 1/8 tsp, with static extra, later. .5 grams. .0853 % (Scale is only accurate to +- .1 gram anyway.)
6:05 pm. Folded in 23 g water. ( 517 g water so far. 88.2% hydration.)
6:54 pm. added 11.7 g salt, and 12 g water. ( 529 g water so far. 90.2% hydration.)
Total dough weight = 586 + 529 + 11 = 1126 g (not counting caraway seeds.) = 2.47 pounds.
Did some stretch and folds.
6:05 am. preheat oven to *240/220 F.
[ 12 hours, 11 minutes bulk ferment. ]
6:14am to 6:19 am. Shape and put in lined and floured banneton, 8.0" inner diameter at rim.
7:01 am. Pre heat oven to 495/475 F.
[ 75 minutes proof. ]
7:29 am. Bake in covered Lodge 3.2 combo cooker, in the deep part, 495/475, covered. 15 min.
7:44 am. continue bake, covered, 450/430 F. 15 min.
7:59 am. Uncover. Bake at 410/390 F. 15 min.
8:14 am. Take temp, 207.7 F. Continue baking, uncovered, 410/390. 5 min.
8:19 am. Take temp, 208.4. Call it done.
Virtually no oven rise. Cut open after 4 hours. Nice crumb for commercial yeast.
* First number is thermostat setting, second number is actual.
-- Needed more soak, less bulk ferment. Could have proofed less too, just enough time to preheat oven. 2 hours more soak, 2 hours less ferment would have been good. 1/8 tsp yeast was too much for this 12 hour ferment of 100% WW home-milled.
-- 90% hydration was too slack. Next time, use 85% for soak. And add 2.5 to 3 % water with the salt. Maybe just add the salt right after the yeast.
-- Crumb was not too moist,