100% Whole Grain Hard Red (Desem Inspired)
100% whole grain (100% extraction), this loaf was baked with 75% hydration. I knew immediately the hydration here was too low but decided to continue anyway to see what happened. I recently began converting my starter to something stiffer and cooler based on the Desem threads that continue to intrigue me. This was the first bake following my standard formula for whole grain that I've enjoyed for the last year or so. In part because of the hydration, in part because of life, the bulk ferment lasted a full 24 hours at room temp of approximately 70℉ (6% PFF). The dough was so stiff there was no manipulation at all during this time. The resulting flavor is delightful, a light delicate (and very even) crumb. Not as open as my previous bakes, but a joy to eat and a happy surprise from something I had written off as a loss before baking.
Comments
I really like the look of this one. Isn't it nice when the bread responds appropriately to our adjustments?
It's very rewarding. With so much theory and guesswork involved it's nice to see positive results.
Great to see that theory is correct in the real world isn’t it? I agree it is very rewarding when it is. Your bakes are really looking incredible.
Benny
Thank you Benny, your bakes are always beautiful as well. Sadly my waistline is not so beautiful so I think I'll be slowing the pace slightly.
What shaping method are you using in these bakes?
It depends on how the dough feels and I usually end up winging it. I flip it out onto a dry counter and typically don't preshape unless I need to divide or it came out of the container oddly. I always start with an envelope fold and then either try stitching it or just roll it if it won't stitch. There's occasionally cinching involved as well, but generally all my plans go out the window as soon as I pick it up.
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