Farmer's Market Week 34 (Sourdough w/ Fresh Milled Wheat)
I'm on some sort of "white bread" kick lately. You delve deeper into whole grain and every now and again need to come back to white flour just to remember how incredibly different it is. But I'll have to get back to the grains here very soon. But since a simple sourdough is on my list of breads to fine tune I embrace it. This one is made with three builds of a stiff levain @ 66% hydration all with freshly milled Hard Red Winter Wheat. It turned out quite nice from flavor profile but it's time for me to by some new proofing bowls and some couche to get the longer and less fat loaf I seek. None the less they are just looks.
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Formula: 15% Stiff Whole Wheat Levain (3 builds 12hour, 8 hour, and well about 5 hours on the last one)
84% Baker's Craft
14.5% Hard Red Winter Wheat (MIlled Fresh for the levain builds and dough)
1% Whole Rye
80% H20 (roughly)
2.16% Sea Salt
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Fermentation: 3:30 hours with 4 soft folds @ 40,80, 120, 160
Final Ferment: Cold 8-12 hours (I was on the short side so they needed an hour or so to warm up before baking)
Bake 480 with steam for 17 minutes 460 Vented for 20-30 more.
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Forgot to take the bounty pics but I got a couple cans of local tuna, some local shitakes, strawberries, zukes, snap peas, greens and more greens. a couple donation loaves, and a bottle of wine owed to me.
Cheers All
Josh