04th bake. 100% whole grain. No Kamut.
Friday, Oct 25, 2019.
7:33 pm. Mixed 650 g of home-milled Prairie Gold flour, hard white spring wheat, 36 gram unrefined granulated cane sugar, 559 g bottled spring water. 86% hydration so far.
8:30 pm. Folded in 10 g home-milled malt flour (purchased malted wheat berries from a brewer's supply), and 27 g of Bob's Red Mill Dark whole-grain rye flour. Total flour so far: 687 g. 81.36% hydration so far.
Autolyse time: 1 hour. (7:33 pm to 8:33 pm.)
8:33 pm. added 194 g of 100% hydration starter. (97 + 97) Flour in starter is a mix of whole wheat pastry, whole grain rye, and Prairie Gold. Total flour: 784 g. Total water: 656 g. 83.67% hydration so far.
9:45 pm. Stretch and fold.
9:47 pm. Folded in 14.9 g Himalayan salt, dissolved in 14.5 g water. Total water: 670.5 g.
Final hydration: 85.52%. --- Total weight: 1469.4 g = 3.2 pounds.
Percent Prefermented Flour: 97 / 784 = 12.37%. Miscalculated a bit. I was intending to get 14%.
10:22 pm. Stretch and fold.
10:55 pm. Fold, shape, dust with whole wheat pastry flour and white rice flour, put in banneton, put in fridge.
Bulk ferment time: 2 hours, 22 minutes. (8:33 pm to 10:55 pm.)
Sat, Oct 26, 2019.
8:06 am. Take out of fridge, to warm up. 9 hours, 11 minutes cold ferment.
9:34 am set oven to 470/450 F. (First number is oven setting, second number adjusts -20 degrees for actual.)
10:22 am. Put in combo cooker, in pot part as base, score, put in oven covered, 450/430 F. 15 min.
Additonal warm-up/ferment: 2 hours 16 minutes. In hindsight, should have left in fridge, and started oven warm up at 8:06 am.
10:37 am. Still covered. 430/410 F. 15 min.
10:52 am. Uncover. 400/380 F. 52 min.
11:44 am. Take out. Internal temp 208.9 F. Close enough. Total bake time: 82 minutes.
Got just a little oven spring. Not as much as previous bake. But it tasted better. Even though hydration was a little less, it was just as moist. The sugar apparently helped the taste and maybe helped to retain moisture.
Next time: more malt flour, more autolyse, less final ferment, no warm-up.