70% Whole Wheat Boule
This is the first time I ever use Bread flour, i'll admit. Organic dover farm's Wtrong whole meal flour (Made of Red Hard Spring Wheat) With 12.6% Protein.
Ingredients:
SOAKER:
- 560g Whole Meal Bread Flour
- 420g Water
- 18g fine Sea salt
BIGA / PREFERMENT:
- 240g Strong White bread flour
- 180g Water
- 5g Instant dry yeast
Soaker was autolized for 24hrs, but i couldn't bake, so into the fridge it went for another 24 hrs.
Biga Was fermented in the fridge for 48 hours.
Both where out 2 hours to dechill, cut into pieces, mixed, and kneaded (french kneading) until dough is silk smooth. Then fermented for 2 hours , with stretch and fold in the bowl each 1/2 hour (4 times). the dough was then preshaped, and then shaped into a boule and into a banetton for 45 minutes (should have been 1 hour at least, especially with only 5g yeast to start with).
Any way, i devised this covered baking yesterday. A pirex deep dish covered with an inverted stanless steel cookware. when the dough was ready i inverted the banetton and let the dough fall into the hot pirex with parchment, covered it , and into the oven for 30 min. Last 15 minutes where without cover to evenly brown.
Khalid
Comments
Great looking bread Khalid! In spite of a hectic schedule you managed to turn out a very good looking crumb.
Eric
Yes, hectic it was indeed, but baking success is very rewarding. The crumb was harder or tighter than i wished, maybe because of underproofing. The dough kept on growing in the pyrex throughout 70% of baking time.
Nice bake for me. I wasn't so lucky the couple of earlier bakes.
Khalid
I love baking in pyrex! How did the long ferment taste? Notice any differences?
Mini
It tasted good only 24 hours after cutting into the loaf, before it just tasted bland. I know i have way underproofed the dough, and if given more time, flavor as well as texture may have been more pronounced.
Pyrex is very nice medium to bake with, it holds and radiates heat very efficiently.
Thanks Mini for you kind comment.
Underproofed? It doesn't look underproofed to me.
Mini
Hi, mini,
I think the crumb could have used more fermentation time, coz it was close textured.
The Dough has literally grown in the oven, i wouldn't call it oven spring. I should have given it more time in the brotformen, but the smoky parchment in the blazing hot pyrex, forced me to flop the dough into it! Iam always hasty and nervous when baking time draws near.
Khalid