Hamelman's Pain Rustique modified a bit.
One 700GM loaf
AP Flour 95% - 383GM
WW Flour 5% - 20GM
Water 71% - 286GM
Salt 2% - 8GM
Yeast (Active Dry) 0.6% - 2.4GM
TOTAL YIELD 173.6% (4.033)
AP Flour 100% - 202GM
Water 100% - 202GM
Yeast - Spec (<1/8 tspn)
AP Flour - 181GM
WW Flour - 20GM
Water - 84GM
Salt - 8GM
Yeast - 2GM (1/2 tspn)
Poolish: 2 hours at room temp + 13-16 hours chilled + 1 hour room temp.
(Ok, I ended up fermenting about 2 hours at room temp, 20 hours chilled, 18 hours at room temp, and another 5 hours in fridge. The 18 hours at room temp was definately too much, as when I retrieved the poolish for mixing after the final period in the fridge, it had receded about an inch from its high point. Of course, this was unintentional as I meant to put it back in the fridge earlier.
Calculate water temp (desired dough temp 76F)
76 x 4 = 304 / Room - flour - poolish - mixer (18F?) = water
(I never did calculate for temp, but the final dough came out to be about 80F, which was fine)
Mix: Do not add yeast or salt/Mix to incorporate ingredients(final flour and water + poolish)
(reserve few grams of water and soak yeast)
Autolyse 20 - 30 minutes
Mix: Add salt and yeast/mix 2nd speed (Bosch compact)
Mix 3-4 minutes(till supple and moderately loose... hmmm)
Bulk Fermentation - 70 minutes (one fold after 25)
I gave it another fold after the 70 minutes and placed the dough good side up in in about a 6 quart aluminum pot with lid (a bit too large perhaps)
I let it rise for 90 minutes in the pot and then used a scissors to score it.
I then baked it, covered in the pot, for 35 minutes at 460F. I started in a cold oven, no preheating.
After 35 minutes, I removed the cover, and continued to bake another 15 minutes at 460.
(90 minutes was too long for final proof. I got very little oven spring and cuts did not open well.)
At the end of the baking, I took bread temp and measured at 215F. I will not bake as long next time.
Pics coming up....