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.

--

Analysis: 

-- 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,