The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

67th bake. 11/08/2021. 97% WW. Yeast & SD.

idaveindy's picture

67th bake. 11/08/2021. 97% WW. Yeast & SD.

Nov. 8 to 9, 2021.  67th bake.


  • 24 g, 100% hydration starter, from fridge, last fed 3 days ago. 
  • 300 g bottled spring water. 
  • 103 g Patel brand stone ground whole wheat durum flour. 
  • Mixed and Let above sit for about 5 minutes to hydrate well. 
  • Added 7 g salt. 
  • Added 1/8 tsp active dry yeast, and mixed.
  • Added 309 g Bob's Red Mill stone ground whole wheat, and mixed. 
  • folded in 20 grams more water. 
  • folded in 20 grams more water. 
  • Kneaded for a little while. 
  • Folded in 8 g more water, and kneaded just a little. 
  • % WW: 412 / 424 = 97%. (12 grams bread flour in starter.)
  • % Hydration: 12 + 300 + 20 + 20 + 8 = 360. 360 / 424 = 85%.
  • finished mix/knead at 6:55 pm. 
  • 7:34 pm, kneaded some. 
  • 8:50 pm, kneaded some. Oiled the steel mixing bowl, turned the dough to coat with oil, covered with clear plastic film, and put in fridge overnight.

(Baking info to be filled in later.)

The taste was a little bland. Could have used more salt, or bread spices (coriander, fennel, caraway.)

Crumb is not as open as a higher hydration and all sourdough loaf, but it is very light and airy.








justkeepswimming's picture

I've been musing about adding a pinch of yeast to my next bake, might do that later today. Do you think it helps open the crumb a bit? Or mostly just help with fermentation/proofing timelines? 


idaveindy's picture

So far, it seems to make the holes smaller, but they are thin-walled, so it has been a light airy crumb, as in good for sandwiches.

Benito's picture

Beautiful rise you’ve achieved with so little bread flour Dave, you must be quite pleased with this bake.


idaveindy's picture

I think this is the kind of loaf that I'll give to friends -- a visually pleasing oven spring, and a sandwich-bread-like crumb.

Personally, I prefer a moister crumb with slightly larger alveoli, and I'm not so concerned with outward appearance.

But I have to admit the crumb on this is light and airy, not dense at all. Perhaps this percentage of stone ground durum just goes well with the stone ground Bob's Red Mill.

This stone ground durum comes only in 20 pound bags.  So at 25%, I'd have to use 60 pounds of BRM to use up 1 bag of durum.

So far, I haven't been able to entice any friends into regularly using whole grain durum, in order to split a bag.