April 17, 2020 - 6:32pm
100% Fresh Milled Whole Wheat Poolish Bake - Lean Dough
This was a 100% whole wheat lean dough leavened with a poolish. I used my basic 100% whole wheat same-day sourdough method but substituted 150 grams of poolish for the sourdough starter. The flour is 440 grams of hard red, and 110 grams of spelt, twice milled, no sifting.
I proofed it a little less than usual and got more oven spring than usual, so that was neat. It has a nice light crumb, a crisp crust, and tastes great. I was really happy with how it came out, although I wonder if scoring it deeper would have resulted in it springing apart at the score, rather than next to the score.
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Comments
A beautiful bake
In happy with the bread but puzzled by the way it sprang open right next to the score. Have you seen that happen?
Jess,
I would have said that it's a sign of under proofing, but that loaf is perfectly proofed, so I'm going to say it's either that the cut was too shallow, or the oven was too cold. I have this happen when the oven temp was cooler - I think the crust sets up before the center of the loaf is hot. It's not a big deal. That bread is just perfect and must be making some wonderful toast and sandwiches.
-Sumi
That is a great bake Jess, I love the crumb. I think I score it a bit more deeply but of course it is hard to tell without a photo of it prior to baking. In any event, good job with 100% whole wheat.
Benny