65th bake. 11/01/2021. 93.7% WW.
Nov. 1, 2021. 65th bake/batch.
- 75 g Patel brand stone ground whole wheat durum.
- 225 g Bob's Red Mill stone ground WW.
- 10 g yellow corn meal.
- 10 g quick oats (not instant oats).
- 11 g whole dry chia.
- 6 g salt.
- 16 g dry roasted salted sunflower seeds.
- 248 g spring water.
- 11 g whole fresh milk.
Finished mixing at about 9:45 am.
At about 10:30 am:
- 41 g starter, 100% hydration, made with Gold Medal bread flour.
- 10 g spring water.
- 1/8 tsp active dry yeast.
- 1/2 tsp toasted bread spice.
Kneaded a little after folding in the starter, yeast and spice, and occasionally throughout bulk ferment. Pulled off 70 to 80 grams for some fry bread, which did not come out well. It was either the sunflower seeds or the oats, or too much hydration.
When the bulk ferment seemed ready, I folded/shaped it into a ball and proofed it in a 8" lined banneton dusted with rice/AP flour.
In the afternoon: Baked in toaster oven, on 9.25" Lodge cast iron plate. Aluminum foil was under the plate, shiny side up. Used lower heating element for most of bake, and last 8 minutes user lower and upper heating elements. Pre-heated at 450 F. Baked at 400. Last 4 minutes at 350.
I forgot to take pictures of crumb, but it came out good, both crust/crumb and taste. Gave most of it to a friend.
Comments
It looks well risen and well formed for so much wholegrain, Dave!
The smaller a loaf is, the more oven spring seems to appear. I suppose there are a few reasons for that... less spreading sideways, faster setting of the bottom crust due to less cold mass and closer proximity to lower heating element in the toaster oven, quicker penetration of heat to the center of the dough due to smaller size.
The roughness of the border between the grigne and skin leads me to believe it needed a longer pre-soak and more kneading.
I cut off only a small side piece for tasting before giving it away, so I don't know how the middle turned out. But it was tasty.