50% whole grain Meesh Batards
In full attempts to make a couple Miche to eat this week I setup and then realized i didn't have my round brotforms. So I just continue and made small batards.
50 % Whole Grain Meesh Batards
50.25%% White, 27.75% white wheat, 20% rye 2 % bran toasted
81.3% hydration (Bran and soaking water are both considered flour and h20)
Rye Starter
50 Starter
90 Wheat
10 Rye
100 White
180 H20
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Soaker
22 toasted bran soaked in 75 g h20
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Dough
{800 Flour Total}
200 Hard White Wheat
200 Rye
400 white
570 H20
21.6 Salt (pink himilayan sea salt)
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Autolyse 1 hour (hold out 10% of h20)
Add levain salt and bran soak and mix until a dough is formed rest 10 minutes,
slap and folds until dough stops giving. rest repeat until medium devlopment. this took me about an hour.
Follow with 3 single letter folds at 30 minutes. rest 1 hour.
divide at 610 g rest 30 minutes
Shape coat in raw bran and proof in basket. My kitchen was 80 at this point with the oven heating during midday and the dough was between 75-76 the whole way. Proof 2 hours
bake with steam at 500 for 9 minutes remove steam and lower to 460 bake 15-20 more rotating half way through
cool
Josh