Mixed flour bake for today
Hello,
Today's bake was yet another mash bread :). 20% of the flour was mashed. Since the PID temperature controller makes it so easy to do, I don't see any reason to not mash, because the flavor is great. This was a mixed flour mash - equal parts of rye, whole wheat, and barley, milled at home, unsifted. This loaf had a slightly lower profile than some of my previous ones, I tried a new (for me) scoring pattern and it seems to be the reason. I am happy with it. Tastes very good.
Total Dough Weight: 950
Total Dough Hydration: 68%
Total Dough Flour Weight: 565
Total Dough Water Weight: 385
Levain Percentage: 20%
Levain Hydration: 125%
Starter Percentage: 10% of levain
Starter Hydration: 125%
Soaker Percentage: 52%
Soaker Hydration: 80%
Soaker Salt Percentage: 1%
Mash Percentage: 40% of soaker
Mash Hydration: 200%
Overall Dough Salt Percentage: 2.0%
Levain:
White Flour Weight: 108
Water Weight: 135
Starter Weight: 11
Mash:
Whole Rye Flour Weight: 40
Whole Wheat Flour Weight: 39
Whole Barley Flour Weight: 39
Water Weight: 236
Diatastic Malt Weight: 2
Soaker:
All Mash
White Flour Weight: 176
Salt Weight: 3
Final Dough:
All Levain
All Soaker/Mash
White Flour Weight: 158
Water Weight: 9
Salt Weight: 8
Crumb was a little closed, but the texture is nice. Will make a good sandwich or maybe french toast for breakfast.
Cheers, and happy baking.