| Total Weight | 1010 | ||||
| Serving | 1 | ||||
| Weight per Serving | 1010 | ||||
| Total Flour | 550 | ||||
| Total Water | 450 | ||||
| Total Hydration | 81.82% | ||||
| Multi-grain % | 54.55% | ||||
| Build 1 | Build 2 | Final Dough | Add-In | Total | |
| Levain | |||||
| White Starter (100%) | 100 | 100 | |||
| Wholewheat Starter | 0 | ||||
| Rye Starter | 0 | ||||
| Yeast Water Levain (100%) | 0 | ||||
| 100 | |||||
| Flour | |||||
| Extra-High Protein Flour (>14%) | 0 | ||||
| Bread Flour | 0 | ||||
| AP Flour | 200 | 200 | |||
| 100 | 0 | 200 | 0 | 200 | |
| Wholemeal Flour | |||||
| Wholewheat Flour | 280 | 280 | |||
| Rye Flour | 20 | 20 | |||
| 0 | |||||
| 0 | 0 | 300 | 0 | 300 | |
| Liquid | |||||
| Water | 370 | 370 | |||
| Milk | 0 | ||||
| Wheat Berries Soaker Water | 30 | 30 | |||
| Yeast Water | 0 | ||||
| 0 | |||||
| 0 | |||||
| 0 | |||||
| 0 | 0 | 400 | 0 | 400 | |
| Others | 0 | ||||
| Yeast | 0 | ||||
| Salt | 10 | 10 | |||
| Cinnamon (2 Tbs) | 0 | ||||
| 0 | |||||
| 0 | |||||
| 0 | 0 | 10 | 0 | 10 | |
| ADD-IN | 0 | ||||
| Wheat Berries | 100 | 100 | |||
| 0 | 0 | 0 | 100 | 100 | |
| Direction | |||||
| - Autolyse all ingridient (except Salt & Yeast) | 60 Min | ||||
| - Add Salt, Soaker Mixed with Pincer Method | |||||
| - S&F 3 Times @ 30min interval | Dough Temp 79F | ||||
| - Total Bulk Fermentation | 2h 15m | ||||
| - Refridgerate / | 12Hours | ||||
| Bake - Cover | 20-25 | ||||
| Bake -Uncover | 25 | ||||
After last week success, I followed a similar formulae and maintained a similar dough temp. Since this is more of a impulse bake, I first taste my refrigerated starter, but i find it a bit too sour, so I built the levain once @ 1:2:2 which gives me a milder tone.
I mixed starter, flour, water thoroughly and let stand for 60mins. Using Pincer method to incorporate salt and develop gluten.
S&F it 3 times at 30mins interval.
When it has completed the bulk fermentation.
Shape it n put it into proofing basket, seam side up.
After 12 Hours Retard, it looks like 80% proof to me, so I bake it cold. But I guess I can give it an hour room temp proof before it goes into the DO.
It sprang beautifully and gives a fairly nice open crumb
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that gets me excited. Bold bake, good spring and bloom, great crumb, at least 50% whole grain, soaker water for liquid, whole berry soaker add in....this just has to be tasty as can be! Well done and
Happy Baing in the New Year CeciC.
N It is really tasty too!!