70% WW Tartine loaf!
I needed to show it off somewhere because my friends and family don't understand my obsession with whole wheat bread crumb
He got a little snagged on the peel on the way into the oven-- so slightly flatter than usual and lost his ear-- but still happy with it
Edit: Was so excited, forgot to give details on the bake! Basically used Tartine's recipe scaled down to a single 500g batard. I currently have a stiff starter on my counter so I subbed this.
I'll go into unnecessary detail here because I've been on a journey to get a 100%WW open crumb and I haven't documented anything at all...
- 10g Pasta Madre
- 50g KAF AP Flour
- 25g RT water
- 175g Whole Wheat Flour: I am using hard red winter wheat berries from Central Milling. These have a 12% protein content. I mill them in a Mockmill 100 at two positions past where the stones touch. I run the resulting flour through the mill a second time on the same setting to make sure that my grind is adequate.
- 75g KAF AP Flour
- 210g Water: The temperature actually doesn't matter much here because I do a long autolyze anyway
- 50g Leaven: Keep the leftovers as a new pet
- 5g Salt: I used Crystal Diamond Kosher
- Sometime early in the morning mix the leaven. I find that mine needs about 4 hours to wake up.
- Mix the WW flour with 200g of water and let autolyze for at least 2 hours, up to 6, stirring it occasionally. By the time you're ready to enter the bulk, you should be able to lift the entire dough out of the bowl by just pulling on a small piece of it (at least with this flour). I do this test because keeping in the bran can ruin gluten networks and the dough sometimes needs extra time to come together.
- When your leaven + WWF seems ready, add the AP flour and salt to the autolyze and mix well. Let rest about 10 minutes
- While the autolyze is resting and hydrating, mix the leaven with the remaining 20g of water, slightly warm. Keep stirring until it loosens up
- Add the leaven to the dough and mix well.
- Pour out into a larger rectangular container to bulk ferment, ideally in a proofer at 79F. This is actually kind of important -- I've found that leaving it in the mixing bowl is really bad. The flat bottom of a proofing container actually forces the dough to work itself as it stretches under gravity. When you come in later with coil folds, you end up working with the stretching process. In a bowl, the dough just sits on top of itself and does nothing.
- Start coil foils or stretch and folds every 20 minutes. I continue to do them until I see the dough start to puff up. The reason I do this is because if I stop too early, the dough will go slack before acquiring tension from the internal CO2, making it harder to get a good rise. You want the gluten to be relaxing *with* the CO2 production so that all the slack goes into inflating the bubbles
- Run out of daylight and decide to fridge the bulk.. oops!
- Remove dough from fridge and rest ~20 min to get the chill off. It should be about 50% larger in size
- Preshape a boule, rest for 20 min. It should be TIGHT, you should be afraid that you're going to tear the skin in half
- When the dough flattens out (~20 min), shape final batard, place in proofing basket. For this bread I do a normal batard shape, but I use the stitching method before rolling it. After placing it in the banneton, I do a second stitch. The dough needs to be really TIGHT!
- When dough looks risen (~1- 2 hours), score and bake in the oven at 450F for 15 minutes, and finish off at 400 for 20 minutes. As a rule, I generally look for when my dough appears risen to me and then wait 30 minutes because I am hungry and lying to myself. As for my oven set up: I have a pizza stone on the top rack, cast iron pan with steel pie weights on the bottom rack. I put ice in the bottom pan right after loading, and because I like to micromanage, I get into my oven with a water spritzer at random intervals.