95th bake. 07/30/2022. WW, whole rye, BF, IDY, seeds.
July 30, 2022. 95th bake.
200 g, 55.6%, home-milled hard red winter, generic.
45 g, 12.5%, home-milled hard white spring, Prairie Gold.
70 g, 19.4%, home-milled whole rye.
(87.5% whole grain.)
45 g, 12.5%, Gold Medal bread flour.
(360 g total flour. Was going for 350, but dough was too wet, so I added 10 g of bread flour. )
6.4 g salt.
221 g spring water. + 90 g spring water.
1/4 tsp Fleischmann instant dry yeast.
6.3 g bread spice, toasted, then ground. Weighed after toasting and grinding.
10.5 g mix of ground flaxseed and ground chia seed.
Topped with a mix of raw brown sesame seeds, raw black sesame seeds, raw poppy seeds, and raw chia seeds.
Baked in a Lodge cast iron loaf pan, ( https://www.amazon.com/Lodge-BW8LP-Seasoned-8-5x4-5-Black/dp/B0971NWGPM?tag=froglallabout-20 )
inside coated with Crisco and dusted with durum semolina. Baked in a toaster oven, 15 minutes at 350 F, 28 minutes at 400 F. Internal temp of 207.6 when done. It fell right out of the pan when done, no sticking at all.
First part of bake was with bottom heating elements only -- top and bottom heating elements were used for the last 15 minutes.
There is a 9" round pizza stone on top of the metal guards of the lower elements, but underneath (and not touching) the oven rack. The stone does not touch the heating elements. Being round, it does not cover the entire heating elements, maybe 3" of each one. This is enough to shield the bottom of the loaf pan from direct radiant heat of the lower elements. The loaf pan sits on the oven rack, a fraction of an inch above the stone.