September 21, 2019 - 6:41am
45% whole grain walnut bread
Definitely not my most attractive bread! This bread was 85% hydration, with 35% T85, 10% rye (never done this before), and 55% bread flour. I added 150g of toasted chopped walnuts which was a lot for my 750g of dough to handle. I did a 12% starter inoculation, but also added 50g of yeast water to the dough. I'm not sure if adding the yeast water really made a difference or not.
I see that the loaf split a bit on the side which I haven't had happen before. I don't know if this is because of a proofing issue or because the dough wasn't shaped/sealed tightly enough. This was my first time making a batard shaped loaf.
Day 1 | 9:00 AM | Mix levain and let sit for 6-8 hours | |
3:40 PM | Autolyse | ||
4:40 PM | 4 min mix of levain and autolyse | ||
rest 15 minutes | |||
4:55 PM | Mix in salt and then 4 min mix | ||
5:25 PM | Coil fold on misted counter | ||
Lamination on misted counter | |||
Do first set of 3 coil folds in Pyrex | |||
9:05 PM | Pre-Shape loosely | ||
9:15 PM | shape & leave on counter for 15 min | ||
9:30 PM | Into fridge | ||
Day 2 | 8:30 AM | Sit on counter for 50 min while preheating |