Durum Loaf in WFO
I haven't had a chance to comment or post lately due to difficult circumstances. I have been reading and enjoying people's posts from time to time and regret that I haven't had a chance to comment on them. Today I finally had time to uncover my Wood Fired Oven and bake. I gave it a long firing since I haven't used it since a brief hot spell in March - then baked a couple of durum loaves. It was hot, too hot and when I came out to check the loaves after 25 minutes, they were done, done, done, with a bit of char to boot.
I have been frustrated lately with the raggediness of my score openings, and thought that it probably was a function of air flow in my gas oven. Despite fiddling this way and that, I wasn't able to fix the problem to my satisfaction. Today, I think I confirmed that it is oven related, as I was much happier with the result in the WFO.
I only sprayed the loaves with water before loading and didn't put a steam pan in the oven.
And here's the crumb:
Formula and method:
Seed hydration | 67% |
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King Arthur All Purpose | 95% |
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Whole Rye | 5% |
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| 1st feeding |
| Total | percent |
Seed | 32 |
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King Arthur AP | 18 | 143 |
| 161 | 95% |
Whole Rye | 1 | 7 |
| 8 | 5% |
Water | 13 | 100 |
| 113 | 67% |
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| 282 |
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Feeding factor |
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| 8.8 |
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| Final | Starter | Total | Percent |
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King Arthur AP | 0 | 137 | 137 | 21% |
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Whole Rye | 0 | 7 | 7 | 1% |
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Durum | 300 | 0 | 300 | 47% |
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KA Bread Flour | 200 |
| 200 | 31% |
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Water | 334 | 96 | 430 | 67% |
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Salt | 12 |
| 12 | 1.9% |
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Starter | 240 |
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| 22% |
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| 1086 | 169% |
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Starter factor | 0.9 |
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Mix all but salt - autolyse for 1 hour |
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Mix for around 5 minutes with salt |
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Bulk Ferment (BF) 1 hour 5 minutes |
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Stretch and Fold |
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BF 55 m |
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Stretch and Fold |
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BF 45 m |
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Cut and preshape |
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Rest 20 m |
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Shape and place in couche |
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Proof for 1 hour 25 minutes |
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Slash and spray with water |
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Bake in very hot WFO for 25 minutes |
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