Catching up after a few days offline, last one for today, lol.
I made this one a few days ago, using Abe's VSSD process and following the same recipe/process as last time. Our kitchen was a few degrees warmer, and the dough rose overnight on the counter to 3x size - much better than the last attempt.
Abe posted this a few days ago, and I decided to give it a try. This had to be the easiest and best 100% whole wheat I have ever made!! For anyone who enjoys home milling, watch the video and give it a try. This is the first time I haven't had to do something else (add some AP or bread flour, follow Reinhart's "epoxy" biga/soaker method, or something else) to get a decent rise and crumb. Really happy with the simplicity of this!!
My dough info:
As a general rule, my husband and I tend to make do with what we have. It's an approach we adopted after a few too many spontaneous purchases that were never really needed in the first place. But once in a while it's really worth getting what you want or "need".
Feb 3, 2021 - Abe's VSSD, take 2
I decided to start this during the day this time, so I could watch it and better understand the bulk proof. That allowed taking photos of the whole process. It was a little warmer here than usual yesterday, about 4-5 degrees F warmer than the overnight room temperature than the last time.
Dough info:
Freshly milled hard red winter wheat 150 gm
Freshly milled hard white spring wheat 150 gm
KAF bread flour 200 gm
Water 340 gm (freshly milled flour tends to be thirsty, I went by feel)
Salt 9 gm
After getting comfortable baking yeast breads with at least some amount of home milled flour, I decided to don my proverbial water wings and venture into the deeper end of the bread baking pool with the sourdough people. So far, it feels like I am doing a dog paddle, but my first SD bake came out good enough for us.
....and getting brave enough to post my progress. This is a no knead yeast recipe. 50% KAF AP, 50% home milled hard red winter wheat, 76% hydration. Progress!
I'm starting to feel comfortable enough with the basics to want to get into the sourdough world. Onward!
Now to figure out how to add the crumb shot.
Edit: even figured out how to add photos! I had better quit for the day while I'm ahead. ?
