Farmer's Market Week 14 (50% Whole Grain Levain)
Been a busy month with the new business coming together, vacation, and the daily grind. Missed a couple markets and I'm back. Only 11 more markets left if my math is right. Ran into some temperature issues and hit a ceiling of whole grain for retarding in form again. Fortunately the bread came out quite nice and tastes great. I'm trying to come up with a few variations of levains that are relatively simple and can be used as daily bread. Then I'll have a variety to offer at the shop. I want to stress improvisation in my business. Why have a set schedule of breads when it can be ever changing and always exciting for both the customer and myself.
Moving on.
For 2 875 g boules
Levain: (DDT 78F 3-5 hours pending room temps)
100 g White Starter (100%)
100 g Whole Wheat, freshly milled
68.5 g H20
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Final Dough:
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450 g Malted Bread Flour (11.5 %)
150 g Whole Wheat
166.6g Whole Spelt Flour
41 g Whole Rye, freshly milled
16..5 g Barley Flour
21 g Salt
639 g H20
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What I did.
Autolyse 1 hour
Add salt and levain and mix until fully developed.
Bulk Ferment 3 hours (2 french slaps at :30 and :60
2 s + f at 1:30 and 2:00
Divide at 875 g and preshape
rest 20 minutes
shape into flour bowls and retard for 8-12 hours
Bake 500 with steam for 15 minutes
lower to 460 and continue baking 235-30 minutes more rotating as needed.
--Changes I'd imply
First off my dough came out warm @82F and moved faster than I'd have liked and the dough would have appreciated 1 more s + f abut I had to get it shaped before it was over fermented.
I think this dough would work much better mixed. The 4 stretch and folds at 15 minutes and then retard overnight. Then divide, shape, proof and bake at room temperature.
If a more sour flavor is desired simply decrease the seed starter in 1/2 and replace with equal parts flour and water in the final dough. Then the levain will take 8-12 hours.
Happy Baking
josh
Artichokes, tomatoes, corn, Italian Herb Mix, Local honey, Red D'anjou Pears, Peaches, grapes, watermelon, fennel, brocolli, goat ricotta, and broccoli