June 10 bread
No Knead Half WW
This is the bread I baked yesterday, using half and half whole wheat and white flour. It barely rose, though got a little oven spring. But it isn't a brick! The flavor is very good and the crumb is nice and soft. I think I overproofed by about 2 hours, but may have the other elements right.
Here's the dough just before going in the oven. The gluten strands on the dough surface didn't hold when I rounded the dough. You can see how torn up it looks. I stopped shaping because I was making it worse with each little stretch. Would the overproofing account for that? Quite a contrast to my last dough pic, isn't it! It's not well-risen, but it passed the finger-stick test, so in the oven it went. I didn't think it would take a free-form bake, so used my 4 quart saucepan for baking it.
Once the dough is losing it like this, is there any way to return it to a nice plump state that holds together? It actually has risen some in the colander since I shaped and placed the dough there, but the dough seemed rather torn up, and further rounding was just making it worse.
I should clarify that the overproofing seemed to be in the 18 hour stage. The dough seemed a bit liquid in the center when I dumped it out on the board.
Here are the exact ingredients used, with the standard NYT Jim Leahy method
215 grams KA white whole wheat flour
215 grams all purpose flour - GoldMedal
1.5 tsp. salt
.25 tsp. yeast
1.5 Tbsp. gluten
1/8 tsp. Vitamin C crystals
1 3/4 cup water