Farmer's Market Week 36 (Cracked Wheat + 70% Detmolder Rye)
Still in the process of fine tuning formulas we liked from last years markets. This was from Week 9. The only change made was to use a 3 build levain opposed to a 12 hour overnight levain. I almost added some honey as well but opted to keep to fewer changes. Next time honey will be added and the cracked wheat increased. Then I think it'll go to the final formula books.
I also squeezed in a 70% Detmolder Rye with 30% Sifted Whole Wheat. 1/2 of the Rye was also sifted. I think I jumped the gun and should have given 15-20 more minutes of final proof but it doesn't detract much but for the slightly less open crumb in the center.
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Cracked Wheat
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17% Levain @ 100% Hydration (70% White 30% Wheat) done over three builds. Final build @ 78F took 3 hours
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Overall:
88% Hydration (does not include soaker h20)
60 % Whole Wheat 40 % Bread Flour (11.5% protein)
2. % Wheat Germ, toasted
2.25 % Sea Salt
10% Bulgar Wheat Soaked in equal weight of Hot H20 for 4 hours
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20 minute autolyse with levain.
Add soaker and salt and mix to medium gluten development.
Bulk 3:30 with 5 folds @ :30, 1:00, 1:30, 2:10, and 2:50
Divide, preshape, rest. Shape and proof at room temp for 1 hour and then retard 8 hours
Bake 500 steam 15 minutes, 460 vented 20-30 more
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I keep forgetting to take bounty photos. Let's see: Asparagus, fresh greens, smoked albacore, fennel, kale, spring onions, fresh eggs, broccoli, cabbage (time to make some kraut)
Cheers All
Josh