Today's bake - 123 sourdough. Recipe here.
I scaled it to a little bigger loaf:
150 gm levain
300 gm water
450 gm flour (400 gm KAF AP, and 50 gm freshly milled hard white spring wheat)
9 gm salt
Preheated oven and makeshift DO (our graniteware turkey roaster with a couple of small, rolled up damp towels) to 450F.
100% whole grain (100% extraction), this loaf was baked with 75% hydration. I knew immediately the hydration here was too low but decided to continue anyway to see what happened. I recently began converting my starter to something stiffer and cooler based on the Desem threads that continue to intrigue me. This was the first bake following my standard formula for whole grain that I've enjoyed for the last year or so. In part because of the hydration, in part because of life, the bulk ferment lasted a full 24 hours at room temp of approximately 70℉ (6% PFF).
Round 2 for this recipe, and I'm much happier with the result! Main difference... Going back to the KAF WW. Very easy to handle at 81% hydration.
Feb. 15, 2021.
This is bake #7 in the durum Community Bake. Previous bakes, #4, 5, and 6 are at: www.thefreshloaf.com/node/67434/bakes-381-382-383
Mix and then knead a few minutes until mostly smooth.
Let rest at least 60 minutes. Durum takes a while to absorb water.
Knead for a few more seconds.
A while ago I found this very unusual and interesting recipe on Rus Brot's channel on YouTube: https://www.youtube.com/watch?v=JsDHSrhTgWs
Feb. 14, 2021.
Woo hoo! Progress!
This post consists of bakes # 4, 5, and 6 of the durum Community Bake. Previous bake, # 3, is at: www.thefreshloaf.com/node/67390/38th-bake-02092021-3rd-durum-cb-70-ww-semolina-kabf
I finally, in bake 38.3, made a mostly-WW durum mini-loaf (75% Fiber Wala, 25% KABF) that is worthy of sharing with others, bake 38.3.
I have a levain build in progress for tomorrow, but found myself wanting to make something today. I opted for this Semolina Sandwich bread. I had to tweak it, as I only had 287 gm of semolina (Bob's Red Mill, discovered in bulk at our local Winco a couple of days ago). So the rest of the flour is KAF AP. Otherwise, I did the rest the same.
It smells heavenly! Crumb shot tomorrow.....
For anyone following my new oven adventures its been many months and I am finally getting burst on all scores. I am happy. Each score passes the gringe test where it can be picked up easily by the ear. Boomshanka !
My current daily bread is fresh ground whole wheat flour, 2% malt powder, 2% salt, a hand full of yesterday's dough, and enough water to make a firm dough.
The night before I put the flour, malt, & salt in my plastic dough trough. I mix enough water into my old dough to make a runny mess. I make a well in the flour mix, very gradually pour in the old dough mix, as I stir the liquid, pulling in flour from the edges of the well as I stir. I pour in water with my left hand as I stir with my right to make a firm dough.
Here is what I did.
Knead to incorporate:
2.5 c. AP flour
1 tbsp ea. gluten, caraway, sesame
1.5 tsp salt
1/2 c. sourdough starter
3/4 c. water
