The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

89th bake. 03/07/2022. Wheat & durum mini boule.

idaveindy's picture
idaveindy

89th bake. 03/07/2022. Wheat & durum mini boule.

Mar. 7, 2022.   89th bake.

The goal here was to make a small enough boule to bake in my toaster oven, and use 300 grams of flour, not counting what's in the starter.

  • 30 g of Gold Medal bread flour, for some gluten to make up for the durum. 
  • 30 g of whole wheat durum, roller milled, Sher Brar Mills "Fiber Wala." 
  • 30 g of Golden Temple durum, red bag. 
  • 150 g of coarse home-milled whole grain Prairie Gold hard white spring wheat. 
  • 60 g of coarse home-milled whole grain hard red winter wheat, generic. 
  • 226 g bottled spring water, 75% hydration. 
  • 11:27 am - Finished mixing. 
  • 12:35 pm - kneaded  in 15 g water. 
  • 1:30 pm - kneaded in 15 g rye starter & 15 g bread flour starter, 100% hyd. 
  • 1:35 pm - kneaded in 10 g water with 5.5 g Himalayan salt. 
  • 1:44 pm - kneaded in 1/16 tsp instant dry yeast.  
  • after a while, kneaded some more. 
  • 3:42 pm - folded, shaped, put in 6" lined & dusted banneton, covered it with plastic film, and put in oven with light on. 
  • 5:04 pm - started bake at 400 F. Used a stone (below), and a cast iron plate (on top of it) with two steel chopsticks between them as a stand-off. Dough was scored and placed on the cast iron plate. Used bottom heat only for 20 min, then added  top heat, but bottom got done before top was well-browned.   
  • Final internal temp 209 F. 
  • Try to remember to bake at 350 F next time. 

No pics. It tasted too good.