David's Miracle Bread, Take Two! (Whole Wheat and Rye)

This weekend I decided to bake the overnight country brown from Flour Water Salt Yeast, but my plan was to change up the fours and otherwise go by the book. 

For those who are interested in the "quick version", the formula for 5 loaves of bread (I actually made six because I split one into two smaller loaves) was as follows (Milled weights are before milling):

Levain
150 grams of 80% hydration starter, last fed two weeks ago.
200 grams of water (disperse the above into it)
200 grams of AP Flour
50 grams freshly ground white whole wheat

The Dough
1797 grams of water                                      78%
1208 grams of AP Flour                                52%
862 grams of milled White Whole Wheat    37%
482 grams of the Levain                                21%*
244 grams of milled Rye                               11%
51 grams salt                                                    2.2%

Total dough weight: 4644 grams
*Levain % by weight of final dough

The Procedure*

Disperse the old starter into the water, mix in the flours and let sit overnight
9:00am: Autolyse the flours and water the following morning
9:30am: Pinch/fold in the salt, and then the levain.
10:00am: First turn (Dough Temp 75F)
10:52am: Second turn
11:35am: Third Turn
By 7 pm, the dough had tripled in size
Poured dough out onto lightly floured surface, divided pretty sticky dough into six (actually, did this one boule's worth of dough at a time) boules, and bench rested for 20 minutes before shaping and placing in floured baskets. Some seam side up and some seam side down.

There was not enough room in the fridge to store all of the baskets, so I took two of the smaller baskets and put them in the stove, light on for nearly two hours before removing, preheating and baking at 9:30.  The dough did pass the poke test and I took comfort from MiniOven who says she does not let her dough proof in the baskets for any longer than this. (I think I recall that correctly).

I gave these loaves to my inlaws, who were kind enough to give me a crumb shot:

The other loaves, baked the following morning at 11 am and the following evening 5:30 pm. came out very well.  I have only tasted one, and it was fantastic.

You can see more pictures (including the 10 liters of dough) over at my blog.

Please stop by and leave a comment!

*The longer version of this formula goes something like this:

I wrote down how much grain I needed to grind, but when I went to grind I doubled the amount, forgetting I had already done this when I wrote the number down.  I realized the error when I went to autolyse and realized there was no way this was going to get hydrated. I did some quick math to determine how much water I needed to add to get the intended hydration, added the water and realized that the amount of my levain was now going to be off.  Unfortunately, I already discarded all but 50 grams of my levain (I don't really discard, but I am sure there was at least 25-50 grams left on the bucket that I had scraped out), so I just through in the rest of the levain and said a prayer to the bread gods that all would be well. My prayers were answered and the bread came out really really awesome.