100% whole wheat, in a small graniteware roaster
Today's bake - 100% whole wheat SD, baked in a small graniteware roaster.
Hard white spring wheat (home milled) 450 gm
Water 405 gm
Starter (100% hydration) 130 gm
Salt 9 gm
Bulk proof 7 hours (might been a tad too long)
Final proof in banetton 45 min.
The kitchen went from 68F this morning to 75F by early afternoon, and I wasn't watching closely enough how rapidly the proofing accelerated. Spring weather in AZ, lol.
I have been enjoying playing with different techniques, both in working with the dough and trying different baking containers. This was the first time I tried my hand at coil folds, and they really seemed to strengthen the dough better than the stretch and folds have done for me in the past.
I baked it in a mini graniteware roaster I discovered at a local thrift store. (The yardstick is for photo scale purposes only.) It worked pretty well! 450F for 25 min with the lid on, then 15 min lid off. I attempted to bake without a sheet pan on the shelf below, that was a mistake. I knew better, this oven only heats from the elements on the bottom. The bottom burned a bit, hopefully I will be able to just cut that part of the crust off if needed.
Edited to add crumb shot:
I'm so happy with this, it's my best loaf yet. Really good with some hummus and the salad we had for lunch.
This is the most open crumb I have ever achieved. I think the 2 bigger bubbles on the sides are an artifact of my shaping more than anything, there weren't a lot of those. It has a very thin crust, and the bottom didn't taste burned, as I had feared. The crumb is so soft, and it feels like I am slicing a pillow.
The aliquot had risen about 50% during BF, and the dough was quite jiggly before shaping. It was a little wetter and stickier than some I have made. The final proof was going so fast I was afraid I may have let it go too long, but that's not the case.
I'm amazed to have this result with 100% whole wheat. Thinking about it, in the past I had used hard red winter wheat. This hard spring white wheat seems to do much better. I'll have to whittle down my winter wheat, experiment with coil folds with that as well, and consider using this wheat more often. So many ideas to pursue... ☺️