59th bake. 09/25/2021. 96.5% WW.
59th bake. 96.5% Stone ground WW.
First loaf in the big oven since spring. During summers I just use the toaster oven or use a griddle/pan on the stove-top.
110 g SG WW durum, Patel brand.
330 g SG WW red wheat, Bob's Red Mill.
8.8 g salt.
330 + 22 + 22 g H2O = 374 g.
32 g of 100% hydration starter, bread + AP flour, last fed 6 days ago, kept in fridge. Adds 16 g of white flour for 456 g total flour.
16 / 456 = 3.5% pre-fermented flour (PFF).
44 g roasted (in oil) sunflower seeds, un-salted.
1 tsp active dry yeast. I wanted to bake this in just a few hours. 3.5% pff usually takes 4 hours bulk, plus overnight fridge-proof. (Was too much yeast, should have used only 1/2 tsp.)
22 g 2% fat milk.
A little oil to coat dough ball and bowl.
Will fill in procedures later.
Over fermented a tad.