March 2, 2014 - 7:22am
60%+ Whole Grain Tomato Batard
Original Formula | ||||||||
36+ hour 60% whole grain tomato batard | ||||||||
Source | ||||||||
Total Weight | 1025 | |||||||
Serving | 4 | |||||||
Weight per Serving | 256.25 | |||||||
Total Flour | 500 | |||||||
Total Water | 450 | |||||||
Total Hydration | 90.00% | |||||||
Multi-grain % | 67.50% | |||||||
Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | ||
Levain | ||||||||
White Starter (100%) | 75 | 75 | ||||||
Wholewheat Starter | 75 | 75 | ||||||
Rye Starter | 0 | |||||||
Yeast Water Levain (100%) | 0 | |||||||
150 | ||||||||
Flour | 0 | |||||||
Extra-High Protein Flour (>14%) | 0 | |||||||
French Bread Flour | 125 | 125 | ||||||
AP Flour | 0 | |||||||
0 | 0 | 0 | 125 | 0 | 125 | |||
Wholemeal Flour | 0 | |||||||
Wholewheat Flour | 150 | 150 | ||||||
Rye Flour | 75 | 75 | ||||||
Barley Flour | 75 | 75 | ||||||
0 | 0 | 0 | 0 | 300 | 0 | 300 | ||
Liquid | ||||||||
Iced Cold Water | 375 | 375 | ||||||
Milk | 0 | |||||||
Dark Ale | 0 | |||||||
Yeast Water | 0 | |||||||
Water | 0 | |||||||
0 | ||||||||
0 | ||||||||
0 | 0 | 0 | 0 | 375 | 0 | 375 | ||
Others | 0 | |||||||
Yeast | 0 | |||||||
Salt | 10 | 10 | ||||||
Honey | 0 | |||||||
Sun Dried tomato and Herbs | 65 | 65 | ||||||
0 | ||||||||
0 | 0 | 0 | 0 | 10 | 65 | 75 | ||
ADD-IN | 0 | |||||||
0 | ||||||||
0 | ||||||||
0 | ||||||||
0 | ||||||||
0 | 0 | 0 | 0 | 0 | 0 | 0 | ||
Direction | ||||||||
Mixed All ingridient except Salt, tomato paste and levain | ||||||||
Refridgerate the dough for 12 hours | ||||||||
Add Salt, levain and tomato paste | ||||||||
S&F (4 time @ 30mins Interval) | ||||||||
Cold Bulk Fermentation | 24 hours | |||||||
Bring it back to room temp and continue to ferment till its double in size (4 hours) | ||||||||
pre-shape into batard till it relaxed | ||||||||
Bake with Steam | 10Min | |||||||
Bake without steam | 20Min |
Having made a 60% Whole Grain foccacia last week, this week I incorporate DABOWNMAN ideas adding sun dried tomato and herbs into the dough during the initial mixing. This gives it a nice hint of tomato flavor, adding 1 tsp each of dried basil and dried oregano doesnt seem to be enough (as they are a year old by now, i should probably get some new herbs when I head to the market)
This is my very first time of achieving an ear!! Excited!!
Crumb is not too bad, its moist and light but I was hoping for a more open crumb. Some more work to do next week.