Deck oven baking improving.
So I was pretty happy with the way these turned out. After a couple of months of using this old deck oven I'm starting to figure out how to give it the best steam I can. Basically just loading in all four loaves at once after setting a large flat pan of ice toward the back right of the oven, then opening the damper about halfway through and rotating a little bit. Sadly, I don't think it's possible to get that gorgeous reddish hue because there simply isn't enough steam and this old oven leaks I'm sure.
But anyway, I decided to do a rough interpretation of Josey Baker's parmesan peppercorn loaves. I'm using mostly type 75 stone ground whole wheat from Carolina Ground right outside Asheville, NC. Formula was as follows...
for 2 loaves:
1066 G H20
980 G type 75 flour
286 Central Milling all purpose bee-hive
240 G block parmesan (some grated and some chopped into small cubes)
fresh ground peppercorn (to taste....i didn't measure)
23 G celtic sea salt
240 G ripe leaven
I made a leaven at about 9:30 AM consisting of 40 G ripe 100 percent hydration whole wheat starter, 300 G water, and 150 ww flour and 150 all purpose. The leaven until 8 PM that evening (my kitchen hangs around 72 F) After that I added all the water and flour and did an hour long autolyse, I then followed by adding the salt and parmesan and black pepper and began mixing.
The bulk fermentation took about 4 hours after heating the water up to 85 degrees or so, after that they were all shaped and left for a 48 degree cold proof four about 15 hours.