1/19/10 - 80% WW and Ciabatta
Just wanted to catch up on my blogging here and post some pics of some 80% WW bread and ciabatta from my 1/19/10 bake. I'll post recipes if requested...
Ciabatta Recipe: http://www.thefreshloaf.com/node/16361/12210-ciabatta-and-country-miche 
80% Whole Wheat Bread Recipe:
80% WW Flour (1014g)
20% Bread Flour (254g)
85% Water (1078g)
2.2% Kosher salt (30g)
8% Firm Sourdough Starter (60% Hydration) (100g)
1 1/8 tsp Active Dry Yeast
Makes 2500g dough.
7:30pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.
8:05pm – Knead dough using French fold method 8x, cover, rest. (Do not use extra flour. Use lightly wet hands)
8:35pm - Turn dough in bin, cover.
9:05pm - Turn dough in bin, cover.
9:35pm - Turn dough in bin, cover.
10:15pm – Divide into 4, preshape.
10:30pm – Divide into 4, final shape, place into linen lined baskets, proof 45-60 minutes. Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)
11:30pm – Gently and quickly transfer loaves to a peel, slash as desired, place directly onto stone in oven. When all the loaves are in, Add 1 cup of water to steam pan, close oven. Turn down to 450F with convection and bake for 20 minutes. Rotate, turn down to 425F with convection and bake for another 18 minutes or until internal temp reaches 210F. Cool completely for about 3-4 hours or overnight before cutting and eating...