February 17, 2014 - 11:05am
100% WW+Rolled Oats+Flax SD results
Levain:
- 100% WW starter at 100% hydration, total 30g
- Fed 15g WW, 15g Water, put in smoker @ 92F for 4 hours
- Fed 30g WW, 30g Water, put in smoker @ 92F for 2 hours
- Fed 75g WW, 75g Water, put in smoker @ 92F for 2 hours
- Reserved 30g of starter as mother
Dough Ball:
- Combined 94g rolled oats, 300g WW, 10g milled flax, 285g boiling water and put in smoker @ 92F for 4 hours
- add 12g salt
- KA'd @ Speed 2 with cookie hook for 2 minutes (or until the mass isn't being beaten any more)
- KA'd @ Speed 2 with dough hook for 5-10 minutes (or until sides and bottom of the bowl are cleared)
- Put back into the smoker @ 92F for another 4 hours (take out at the same time the levain is ready)
Loaf:
- Combine dough ball and levain
- KA'd @ Speed 2 with cookie hook for 2 minutes (or until the mass isn't being beaten any more)
- KA'd @ Speed 2 with dough hook for 5-10 minutes (or until sides and bottom of the bowl are cleared)
- S&F, then retard @ 36F for 60 minutes
- S&F, then retard @ 36F for 60 minutes
- S&F, then I retarded it overnight @ 36F
- In the morning, I S&F and then put it in the smoker at 80F for 45 minutes (some rise)
- S&F and put it back in the smoker at 80F for 45 minutes (some rise)
- S&F, put rolled oats into floured banneton, then the loaf, let it proof at RT (75F) for 75 minutes (no noticeable rise)
- I then put it in the smoker at 80F for 45 minutes (no additional rise)
- Scored and baked @ 375 for 50 minutes (no stone, no steam)
In the oven, ready to bake.
No oven spring, I'm pretty sure I have over-proofed.
So the crumb isn't what I had hoped for. I would've liked it to be a little more open. It is not heavy, however. It is very tasty, but I made a loaf yesterday without the rolled oats and there is surprisingly little taste difference between them.
My estimate on nutritional info (42.5g)
- Cal: 159.14
- Fat: 1.39
- Carb: 29.20
- Fiber: 4.42
- Protein: 5.79
All in all, not a bad bread. The recipe I derived this from included 1/2 cup of honey and 1/2 cup of oil, which I choose to omit. That author claimed the loaf should rise well, perhaps that's why mine didn't do as well?