Loaf 10
RECIPE (80% wholegrain):
100g strong white flour (20%)
150g wholegrain spelt flour (30%)
250g wholewheat flour (50%)
85% hydration (425g)
15% starter (75g)
2% salt (10g)
PROCESS:
Night before: refresh starter with 50g wholewheat flour, 50g water
10am: Autolyse
11.30am: Mix starter & salt, knead on counter a little
12.00: S&F
12.50: S&F
13.50: S&F
14.32: S&F
15:56: S&F
16:55: S&F
17:20: Shape and put into bowl (in baking paper) to proof.
20:00: Pre-heat oven.
21:00: Transfer dough straight from bowl to dutch oven still in baking paper. Bake at ~230C for 20 mins with lid on, 35 mins lid off
Left overnight to cool.
RESULT:
Tastes delicious, I love high percentage wholegrain breads.
(Some baking paper stuck to the sides of the bread, which is ugly, but I managed to remove it when I ate it.)
Disappointed with oven spring - another problem I've noticed with recent breads.
Usual problem with slightly gummy crumb. Although the texture was still pretty nice and satisfying. Great toasted!
Comments
Nina, if you still want some more kibbitzing (wild guesses or suggestions), pls lemme know:
1. what country are you in?
2. Please describe your oven: gas, electric, convection, bottom electric element, back side electric element, top side (broiler) electric element.
3. For your white flour, please cite the official ingredients list. (I'm looking for "malted barley flour", "malted wheat flour", or "amylase.") Also include all the "enrichments" such as iron, folate, vitamins. The presence/absence of those things and others affects the fermentation rate.
4. Are you using tap water? or what? Is the house water system on it's own well, or municipal water? If municipal water, do you know the source, such as wells, river, lake, or reservoir? Is the municipal water known for having chlorine? Canyou taste or smell any chlorine? Does the house's water system filter the incoming water? Is there a device called a "water conditioner" in the house? It is usually in the basement or garage, near the water heater, and consists of two upright cylindrical devices. Home-owners regularly put big pellets of "salt" (in quotes) in one of the cylindrical devices/containers.
The presence of chlorine in the water, and _how much chlorine_ affects dough performance. And if it goes through a "water conditioner" (the big cylindrical thingee in basement/garage) that "could" affect dough performance.
--
Story time: Here in Indianapolis Indiana, USA, we have one water company, but the water system is divided into at least three divisions, that I know of. Two divisions are serviced by two different water reservoirs (man-made lakes) and one division is serviced by well water. And they all taste different. The "reservoir water" has more chlorine than the "well water" used by our municipal systems. And.... chlorine inhibits yeast!
Some Europeans, Asians, and Africans *hate* our municipal water, especially the well water, and will drink and cook with only bottled water. Some will filter all drinking/cooking water if they have to get it from the water tap (municipal water), and others won't even do that, insisting on buying bottled water.
So that's one story behind why I ask seemingly nonsensical questions about the water.
Also, there was one European guy, here on TFL, who came to America, who resisted my suggestion (and all my explanations/anecdotes) that it might be his tap water (he insisted the only thing different was the oven). As a last resort he took my advice about getting bottled "spring" water. Even though it did not 100% fix his problem, it was a part-solution. (His "different" oven was part to "blame" too.)
Dave, thanks so much for your detailed response. I'm going to go through this and answer properly, but in the meantime, I had unexpectedly good results with loaf 11. And I think refreshing the starter the way I did may have had something to do with it.