50th bake. 05/27/21. Durum, Sharbati, 2.2 kg miche.

05/27/2021.

• 468 g Patel brand stone-ground whole wheat durum. Canadian.
• 468 g Swad brand "Sharbati Gold" whole wheat flour. Imported from India. This is a flavorful/sweet and relatively soft wheat intended for Indian flatbreads. It is considered a high quality wheat in Indian cuisine.
• 132 g King Arthur bread flour.
• 132 g Arrowhead Mills organic all purpose flour.
• 468 + 468 + 132 + 132 = 1200.  Final dough flour.
• 24 g salt. approx 2%.
• 15 g whole chia seed, soaked in 60 g water.
• 84 g fresh levain, 100% hydration. (Made with King Arthur Bread flour.) Approx 3.5% PFF.  .035 x 1200 = 42.   
• total flour = 1200 + 42 = 1242.
• 374 g water with the WW durum. (Was too much. Dough was a gluey paste.)
• 304 g water with the Sharbati WW flour. (Intentionaliy used too little to make up for over-hydrated durum.)
• 166 g water with the KA bread flour and AP flour.
• 1/2 tsp Italian seasoning, 1/2 tsp ground oregano, 1/2 tsp whole fennel seeds.
• 40 g hold-back water added in  (2 additions of 20 g each.)
• 374 + 304 + 166 + 42 ( in levain) +  20 + 20 =  926 g water. (not counting chia soaker.)
• Total hydration, not counting chia soaker: 926 / 1242 = 74.4%.

Thursday the 27th: Durum was mixed with just water and soaked about an hour. Sharbati was mixed with water, intentionally a little dry, and then kneaded into the overly wet durum. The combined dough mass was coated in about 1 tsp of grape-seed oil, and left to soak/autolyse an additional 4 hours.

The KABF, A.M. AP and salt were combined by themselves, hydrated with 166 g water, and the resultant dough kneaded into the durum/Sharbati main dough.

The hydrated chia and the levain were then kneaded into the main dough.

20 g water was kneaded in.

Italian seasoning, oregano, and fennel seeds were kneaded in.

Another 20 g water was kneaded in.

4 sets of stretch-and-folds.

Bulk ferment, from the addition of levain to fold/shape/banneton, was 4 hours.

11-7/8" outer diameter (11-1/4" inner diameter) banneton, linen liner dusted with rice flour and AP flour.

Overnight proof,  10 hours in fridge. No room temp proofing, neither before nor after fridge.

05/28/2021.

Friday the 28th: Baked on a 15" Lodge cast iron skillet, with an inverted stainless steel bowl as cover. 

Dough weighed 2210 g right before going in oven.  (Lost some durum yesterday, as it stuck to things.)

• Oven preheated to 465 F.
• covered, 450 F, 5 min.
• covered, 425 F, 15 min.
• covered, 400 F, 15 min.
• uncovered, 400 F, 25 min.
• Final internal temp : 209.1 F.  Thump sounds good.

Crumb is excellent.  Fennel and oregano were good additions. The Italian seasoning tastes off, and appears to be the only negative.