The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

idaveindy's blog

idaveindy's picture
idaveindy

Jan 2, 2020.

Close to #14.  625 g total flour,  87.8 % total hydration.  Mostly HWSW, a little Kamut, a little quinoa flour, a tablespoon of BRM GF flour. A little molasses in the soaker.  Used 1/4 vit C tablet, 125 mg ,  and 2 tsp vital wheat gluten in soaker too.  Added 2 tsp dried malt extract when added levain.   Got good oven spring.  Nice light springy crumb, but not too open.

 

idaveindy's picture
idaveindy

For handy reference. Courtesy of Duckduckgo.

Celsius Fahrenheit

  • 180   356
  • 185   365
  • 190   374
  • 195   383
  • 200   392
  • 205   401
  • 210   410
  • 215   419
  • 220   428
  • 225   437
  • 230   446
  • 235   455
  • 240   464
  • 245   473
  • 250   482
  • 255   491
  • 260   500

C x 1.8 + 32 = F

 

idaveindy's picture
idaveindy

12/29/2019.  Goal:  1200 g boule, all WW except for what's in starter.  Overnight bulk ferment in cold (71 F falling to 67 F) kitchen.

9:00 pm. Mix: 500 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 11.7 g salt, 56 g levain of 125% hydration ( 25 g flour, 31 g water), 472 g bottled spring water.

11.7 / 625 = 1.87% salt.

25 / 625 = 4.0% prefermented flour.

9:19 pm. Mix in 26 g additional water, 2 heaping tsp of ground  chia seed, 1 tsp caraway seed. (I'm guessing  add-ins are 3 gr.)

529 / 625 = 84.6% hydration.  Total weight:  1168.7 g.

Leave in bowl. cover with plastic wrap.  Two series of stretch and folds. 

12/30/2019.

6:30 am. Fold/shape put in floured lined banneton.  Slowly pre-heat oven.

Put in deep part of 3.2 qt Lodge cast iron combo cooker.  Bottom of pot lightly oiled with refined coconut oil, sprinkled with corn meal.  Dust top (seam side) of boule with corn meal and cover with round piece of parchment paper.  Invert pot over banneton, flip both over.  Removed banneton and scored with a circular cut all around the edge, plus X on top.

7:56 am.  Bake covered, 495/475 F, 5 min.

8:01 am. Covered, 475/455  F, 10 min.

8:11 am. Covered, 430/410 F, 20 min.

8:31 am. Uncover,  bake at 400/380, 35 min.

9:06 am. Internal temp: 209.1 F.

Turned off oven, place pot and loaf back in for 5 minutes.

9:12 am. Internal temp 208.8.  Remove, start cool.

Some oven spring, acceptable.  Probably over fermented a bit.  4% was too much innoculation for an overnight bulk ferment outside the fridge.

Good crumb.  Chia darkened the color.  Caraway taste goes well with whole wheat.

 

idaveindy's picture
idaveindy

I just wanted a convenient searchable reference for this figure.  How much sodium per gram of salt?

393.4 mg of sodium in 1 g (gram) salt.

according to http://en.wikipedia.org/wiki/Sodium_chloride

That figure is for _pure_ sodium chloride.  Additives, such as anti-caking ingredients, will alter it slightly.  "Sea salt" and various "gourmet" salts may also include minerals, and may have included moisture, both of which would render a lower portion of sodium (and chloride).  393.4 would then be a maximum figure.

idaveindy's picture
idaveindy

Goals: 1200 g dough, 90% hydration, 1.9% salt.  Use last 266 g of home-milled Prairie Gold, and use equal amount, 266 g, of home-milled Kamut, and rest King Arthur All Purpose. Soak the 532 g (266+266) of home-milled flour for an hour with 88 % hydration, because it is coarse-milled. Use 100 g of starter, 125% hydration, with Cultures For Health San-Fran Sourdourgh culture (not the Whole Wheat/desem culture).  Fed it two days ago, hoping to bake then, but it sat in fridge.  Looks active, so I'll chance using it without feeding. Heck, mixing it in the dough is feeding the starter, so worst case, let it bulk ferment longer.  Use 1/8 to 1/10 th of a tablet of 500 mg vitamin C.

1200 g / 1.92 = 625 total flour.  625 flour - 45 flour in starter = 580 g.  580 -  532 in soaker = 48 g KA All Purpose.

45 g flour in starter / 625 total flour = 7.2% prefermented flour, PPF.

532 flour in soaker * .88 = 468 g water in soaker.

625 * .90 = 562 g total water.  562 water - 55 water in starter = 507 g.  507 - 468 in soaker = 39 g water to add in final mix.

12:15 pm: Mix 266 g home-milled coarse Prairie Gold HWSW, 266 g home-milled coarse Kamut, 11.8 g Himalayan salt, 468 g bottled spring water, 1/10 tablet (tried for 1/8, but it came out uneven) Vitamin C which was disolved in the water,

1 hour soak of home-milled coarse-milled grains.

1:15 pm: Mix in 101 g starter, 40 g water, 48 g King Arthur All Purpose flour, with the soaker.  

1:48 pm: stretch and fold.

2:22 pm: stretch and fold.

2:53 pm: stretch and fold.

3:24 pm: stretch and fold.

4:45 pm: Total Bulk ferment: 3.5 hours. Shape and put in 8.5" outer diameter, 8" inner diameter, lined and dusted banneton.  Did not do a final fold.  Dusted with brown rice flour and KA AP.

5:40 pm: started oven pre-heat, 500 F.

6:30 pm: Total final proof: 1 hour, 45 minutes.  Used deep part of Lodge 3.2 qt combo cooker. Lightly oiled the bottom of pot, sprinkled corn meal in it.  Sprinkled corn meal on top (seam side)  of dough, and put a round parchment paper over it. Inverted pot over banneton, and flipped them over to load dough. Scored a square around perimeter, and an X on top.

6:30 pm: Bake covered, at 495/475* F, 5 min.

6:35 pm: Bake covered, at 475/455 F, 10 min.

6:45 pm: Bake covered, at 430/410 F, 15 min.

7:00 pm: Uncover, bake at 400/380 F, 41 min.

7:41 pm: Internal temp:  210.2 F. done.

Looks good! Nice oven spring along all score lines, both around perimeter, and the X on top.

Let cool 2 hours, then put in zipper seal bag.

--

*First number is oven setting, second is actual, according to a cheapy oven thermometer.

idaveindy's picture
idaveindy

Dec. 18, 2019.

Goal:  25% KA AP loaf, 75% home-milled whole wheat.  Intending for largest loaf to fit in the deep part of the Lodge 3.2qt combo cooker.  Was off by 145 g, should have been 1200 g, instead of 1345 g.  88% hydration for the soaker with the home milled flour.  Approx 87% final hydration. 1.9% salt.  Using a new starter from CFH, SF  Sourdough, not the Carl's 1847, or the "Whole Wheat/desem" that I had used prior to that.

1:43 pm:  Mixed 100 g home-milled Kamut, 400 g home-milled Prairie Gold (hard white spring wheat), 440 g water.

(37 min soaking time.)

2:20 pm: Folded/kneaded in 101 g starter (only 9 days since hydrating and growing some purchased culture, CFH Sourdough culture, so it's very young), at 125% hydration, which adds 45 g flour and 56 g water.  Starter is approximately 25% KA AP, 75% Prairie Gold.

2:24 pm: folded/kneaded in 166 g King Arthur all purpose flour, and 105 g water.  711 g flour in total. 601 g water so far.  84.5% hydration so far.

2:54 pm: stretch and fold.

3:36 pm:  Folded/kneaded in 13.5 g himalayan salt, and 20 gr water. 621 g total water. 87.3% final hydration.

4:09 pm: stretch and fold.

(2.5 hours bulk ferment - 2:22 to 4:52. Ended up being too short.)

4:52 pm: folded, put in banneton.

(1 hour, 43 minutes proof- 4:52 to 6:35. Also too short, but wanted to bake that night.)

6:35 pm: baked covered in Lodge 3.2 qt combo cooker, in the deep part, 495/475 F, 5 minutes.  Note:  1200 g whole of wheat is the limit for the deep part of combo. Should have baked this 1345 g boule in the wider lid/skillet, or limited to 1200 g for a better fit.

6:40 pm: baked covered, 475/455 F, 10 minutes.

6:50 pm: baked covered, 440/420 F, 15 minutes.

7:05 pm: baked uncovered, 400/380 F, 45 minutes.  Some oven spring. Acceptable (not "good")  opening of center X, barely opened on perimeter square score.

7:50 pm: Internal temp: 210.4 F. Done.

Crumb was definitely underproofed.  I shouldn't have rushed things.  This was my first obvious under-proofing, so now at least I know what is  too low. The new starter was probably not mature and stable enough too.  Another few days will help.

I want a more sour loaf than I have been getting, and have been over-proofing in the past. So I will continue to use a lower percent prefermented flour, and go with longer/overnight bulk ferment and proof.

I know things change as a starter matures, but so far, I do like the taste of this bread better with the new CFH starter.

idaveindy's picture
idaveindy

Mixed Dec. 14, 2019.  Baked Dec. 15, 2019.

Mostly the same as #11, 75% home-milled whole grain (mostly Prairie Gold), 25% King Arthur All Purpose. But this time reduced levain to 7% prefermented flour.  3 hour bulk ferment, overnight in fridge.   Dusted in a combo of whole brown rice flour and ground chia seed.  Baked at same oven temps, but an extra 10 minutes, to an internal temp of 210.4 F.

Did not get much oven spring, but crumb was still excellent.  

 

idaveindy's picture
idaveindy

Goals: 2.25 pound dough, 1027 g.  75% whole grain hard white spring wheat (Prairie Gold), 25% King Arthur All Purpose, 85% hydration, 10% prefermented flour,  2% salt.  Make a 88% hydration soaker with the coarse home-milled Prairie Gold, but not the AP flour.

1027 / 1.87 = 549 g total flour.     549 * .85 = 466 g total water.   549 * .02 = 11 g salt.

549 * .10 = 55 g flour in levain.   100% hydration levian :  55 g water in levain : 110 g total levain.

Levain is all HWSW, Prairie Gold.

549 total flour - 55 flour in levain = 494 g flour to mix in.

466 total water - 55 water in levain = 411 g water to mix in. less 27 g water held back for salt = 384 g water for initial mix.

549 total flour * .25 = 137 g King Arthur AP flour.

494 g flour to mix in, less 137 g AP flour = 357 g Prairie Gold.

357 g  Prairie Gold * .88 hydration = 314 g water for soaker,

---

6:06 pm: Made soaker of 342 g Prairie Gold, 15 g home-milled Kamut (ran out of PG), 314 g water.

(384 g water, calculated above for initial mix, less 314 g water in soaker = 70 g water needed at this stage.)

7:10 pm:  Mixed soaker, 110 g Levain, 137 g KA AP flour, 70 g water. Levain wasn't ripe, so added 2.7 (1/2 percent) of Instant Dry Yeast, 

8:05 pm: folded in 11 g salt and 27 g water. Dough firmed up nicely,

8:50 pm: Stretch and fold.

9:45 pm: dough was ready, probably didn't need the instant dry yeast. folded/shaped, dusted, put it in a lined banneton dusted with rice flour and wheat flour, and put in fridge.

--

Dec 5th, 2019.

7:28 am: slowly pre-heated oven. 495/475* F.

9:09 am: Dough was definitely over-proofed. Should not have added the instant yeast.  Put boule in pot part of Lodge 3.2 qt combo-cooker. Bottom of pot lightly oiled and sprinkled with corn meal. Seam side of dough sprinkled with corn meal, and covered with 8" diameter circle of parchment paper. Flipped into pot. Scored.

Dough deflated a lot when scored, more evidence of over-proofing. Man, that Carl's starter is powerful. Definitely did not need to add the commercial instant yeast.  Note to self, reduce PPF from 10 to 8 percent.

9:12 am: Bake covered, @  495/475 F, 10 minutes.

9:22 am: Bake covered, @ 475/455 F, 10 minutes.

9:32 am: Bake covered, @ 430/410 F, 11 minutes.

9:43 am: Uncover, bake @ 400/380 F, 30 minutes.

Did not get good oven spring.

10:13 am: take out, internal temp = 207 F.  Put back in, bake @ 400/380 F for 10 more min.

10:23 am: take out, internal temp 208.8 F.  Good enough.

Total bake time 71 minutes.

* First number is thermostat setting, second number is actual temp.

--

Let cool 2 hours. Cut and ate some. Nice and soft, definitely less dense than my normal 90-100% whole grain loaves.  Crumb is still very good despite lack of oven spring.

 

idaveindy's picture
idaveindy

10th TFL bake. Dec. 2, 2019.

Goals: 1200 g boule, all but 30 g flour to be whole grain.  90% hydration, 2% salt, 10%  pre-fermented flour, levain at 100% hydration.  30 g store-bought quinoa flour for flavor, 30 g King Arthur All Purpose flour for helping with crumb stucture, 100 g coarse home-milled Kamut, the rest coarse home-milled Prairie Gold Hard White Spring Wheat. Levain to be mostly Prairie Gold, based on Carl's 1847 Oregon Trail Sourdough culture.  Use 1/8 of a tablet of 500 mg vitamin C ~ 62.5 mg vit C, which worked out to 100 parts-per-million of the flour, about 3 times what is called for, but I was too lazy to sub-divide the tablet further.

Levain was fed yesterday, and again today.  It orignally was a mish mash of flours, but these two feedings were home-milled PG only.  I was pressed for time, so I added 1/2 tsp of dry malt extract (maltose) to the levain when I last fed it, in order to hurry it along.

1200 g / 1.92 = 625 g flour.  -  - -   625 * .90 = 562 g water.

625 * .10 = 62.5 g flour in levain,  so also 62.5 g water in levain.  Total levain at 100% hyd = 125 g.

625 * .02 = 12.5 g salt.

625 g total flour - 62 g flour in levain = 563 flour to mix.

562 g total water - 62 g water in levain = 500 g water to mix.  minus 15 g hold back #1 , minus 30 g holdback #2 = 455 g water.

563 g flour to mix - 30 g quinoa flour - 30 g KA AP flour - 100 g Kamut flour = 403 g Prairie Gold.

11:58 am: Mix: 403 g PG, 100 g Kamut, 1/8 tablet vit C, 455 g cheap bottled spring water.  Let the coarse milled grain soak 1 hour 35 minutes.

1:33 pm: Fold in: 30 g store-bought quinoa flour, 30 g KA AP flour, 125 g room temp levain, 15 g hold back water #1.

2:22 pm: Fold in: 12.5 gr salt, 30 g hold back water #2.

3:06 pm: Stretch and fold.  Then left to go shopping.

4:46 pm: Stretch and fold.

5:35 pm: fold, shape, put in dusted lined round banneton, 8" inner diameter at rim.  Used rice flour, KA AP, and BRM WW pastry for dusting,

5:46 pm: the boule was near proofed at fold/shape stage, it was a fast ferment, so I put it in fridge covered in plastic grocery bag.

6:51 pm: pre-heated oven to 495/475* F.

7:30 pm: Lightly oiiled the inside bottom of the deep part of a Lodge 3.2 qt combo cooker.  Sprinkled corn meal on the oil. Sprinkled and lightly rubbed corn meal on the up side (seam side) of the boule in the banneton.  Covered the boule (still in the  banneton) with an 8" diameter circle of parchment paper.  Inverted the oil/cornmeal coated pot over the banneton, and then flipped them over, dumping the boule into the pot.  Scored the boule with a razor blade, first a circle around the circumference as close as I could get to the side of the pot. Then scored  an X on top.

7:32 pm: bake, covered at 495/475* F for 5 min.  The rack below the rack holding the combo cooker has a baking stone to shield cooker from direct radiant heat of the oven's bottom heating element.  Both the baking stone and the combo cooker were pre-heated.

7:37 pm: reduce thermostst to 475/455* F, continue baking for 10 minutes. Pot still covered with skillet/lid.

7:47 pm: reduce thermostat to 430/410* F, continue baking for 15 minutes, Pot still covered,

8:02 pm:  Reduce thermostat to 400/380* F, remove cover. Baked for 41 minutes more.

8:43 pm:  Top of loaf looked done, so I decided to check internal temp of loaf.  210 F, perfect!  

Total bake time: 71 minutes.

Got oven spring on  both the circumferential score, and both legs of the X.  Looks nice!  The expanded sections  in the opened score lines have that rough, brown and delicious look.  Will post photos when I get a new computer.

Gonna wait until tomorrow to cut open.  Looks so good I called a neighbor-friend to show it off, but he was not available.

I let it cool upside down for two hours, covered only with a paper towel, then I put it to bed overnight in a 1 gallon zipper seal plastic bag, propped up so the loaf was on its side.  The 1200 g (weight of raw WW dough) baked in the deep part of 3.2 qt combo cooker, with 8" internal bottom diameter, makes the maximum size loaf to fit uncut into the 1 gallon plastic storage bag.

--

* First number is thermostat setting, second number is actual temp according to a cheapy oven thermometer.

 

idaveindy's picture
idaveindy

Goals: 90% whole grain, 1 kg of dough,  88% hydration, 1.9% salt, 10% pre-fermented flour.

Nov 28, 2019.

6:05pm, intitial mix:  363 g home milled Prairie Gold HWSW, 65 g home milled Kamut, 50 g King Arthur unbleached all-purpose flour 11.7% protein, (478 g flour so far), 394 g water, 15 g vital wheat gluten, 1/8th tablet of 500 mg vitamin C.

(Just now noticed that I did not include the VWG in the total flour.)

7:09pm, folded in: 109 g of 100% hydration levain.  Was fed previous day, and two days before that, and spent the last 24 hr in fridge.  Levain is a mish-mash of King Arthur unbleached AP flour, Prairie Gold, and BRM whole wheat pastry flour.

 Flour now: 532.  Water now: 448.  Hydration now: 84.2%.

Assuming 18 g AP flour in the levain, and the rest is whole grain, then whole grain percentage is 87.2%.

7:39pm: stretch and fold.

8:09pm: added 20 g water and 10.1 g salt via stretch and folds.  Was too aggressive and tore the dough some.

Note:  need to up hydration to at least 90%.

Flour: 532 g. Water: 468 g. Hydration: 87.97%.  (Update:  only 85.55% counting the VWG.)

Total weight: 1025 grams, less what stuck to mixing bowl, plus flour used for dusting, and what adhered from banneton.

8:45pm: shaped, dusted with mix of  rice flour, AP flour and WW pastry flour, put in lined/dusted banneton, covered and into fridge.  Should have bulk fermented more, but wanted to get to bed.

Nov 29, 2019.

9:21am: warmed up oven and Lodge 3.2 qt combo-cooker dutch oven at 495/475*.

10:23am: Lightly coated inside bottom of pot (not the lid/skillet) with avocado oil, dusted it with corn meal. Dusted seam side of dough ("up" side as it sat in the banneton) with corn meal. Placed a circle of parchment paper over the corn meal on the dough.  Inverted the cast iron pot over the banneton and rotated them so the dough plopped into the pot.  Made a shallow X score on top of the dough ball in the pot.

Note: as it was too under-fermented, and likely under-hydrated, scoring should have likely been deeper.

10:27am: start bake, covered, 475/455* F.    15 minutes.

10:42am: reduce oven thermostat to 430/410* F, pot still covered.  15 minutes.

10:57am: uncover, reduce oven thermostst to 400/380* F.  50 minutes.

11:47am: Remove from oven.  Internal temp = 210.7 F.

Total bake time: 80 minutes.  (30 min covered, 50 min uncovered.)

* First number indicates oven thermostat setting, second number is actual temp according to a <$5 oven thermometer.

---

1:27pm: cut open.  Crumb not very open, but open enough and light (not dense) for a 90% whole grain loaf.  Taste is not as good as previous bakes, probably due to insufficient bulk ferment, and not using any rye flour.

 

 

 

Pages

Subscribe to RSS - idaveindy's blog