I'll preface this blog post with a big THANK YOU for the input, insights, and recommendations from my prior thread about needing to find my way back to the right timing for my regular loaves. I think I've got it (pending a look at the crumb, but I'm pretty confident from the exterior and the heft (or lack thereof)) of my most recent bake.
The breakdown on the process this time was.......
- 0:00 - Autolyze whole wheat flours w/equal amount of water (290g)
- 1:00 - Mix remaining flour, water, and levain until dry bits incorporated, rest 30 minutes
- 1:30 - Mix in salt, then develop dough in Ankarsrum for about 12-14 minutes on speed 3/3.5
- 1:45 - Move dough to bulk container and into proofer @ 82F
- 2:15 - Stretch/fold, rest 30
- 2:45 - Stretch/fold, finish proof
- 5:00 - Divide, pre-shape, rest, shape
- 5:15 - Loaves in bannetons back into proofer @ 82F
- 5:45 - Loaves into fridge
- 6:45 - Preheat oven to 550F
- 7:45 - Bake loaf #1 (smaller banneton) - oven down to 475F, 20 covered on stone, 25 uncovered on stone
- 8:30 - Re-heat oven to 550F
- 8:45 - Bake loaf #2
I did try to use the aliquot method again, but I was getting only minimal apparent rise in my spice jar, and the dough had surface bubbles and was jiggly. I think I didn't remove air from the sample well, so my reference point was off.....I forged ahead. Loaf #1 didn't spring as much as loaf #2, so on my next batch, I'll extend the fridge proof an hour, and bake loaf #1 @ 8:45 on the "clock".
Overall, I'm very happy with the progress on this batch, and, if the crumb on Loaf #2 matches the nice exterior, then I will consider this my new procedure (until, of course, I change something else.) Being able to use the proofer to control the temp variable across batches will help with consistency, and I'll work on a better procedure with my aliquot jar to use as reference.
Ok, a couple of pics.....
Loaf #1 on the left, loaf #2 on the right:
....and a close up of that proud ear on loaf #2!! :)
Again, my thanks for the help from the TFL collective, and I'll update with a crumb shot when I cut into a loaf for my toast in the morning.