97th bake. 08/06/2022. WW, rye, BF, starter, IDY.
Aug. 6, 2022. 97th bake.
Oh my. This is the bread I've been looking for.
I couldn't wait and ate a slice before taking photos.
This is the 5th loaf in this series, (4 pan loaves, 1 boule) and I finally have it dialed in.
- 200 grams home-milled hard red winter wheat, whole grain. (Stored for 14 years. Purchased and vacuum packed in 2008.)
- 50 grams home-milled hard white spring wheat, whole grain. Circa 2018.
- 6.5 g salt.
- 210 g water.
- soak for about 1 hour. 10:23am to 11:30 am. (It was in fridge from 10:55 to 11:30.)
- 70 grams home-milled whole rye. Purchased 2021. 20% of 350 g total flour.
- this rye is kind of soft, so I felt it didn't need to go into the soaker.
- 7 g bread spice, weighed. This was about 4 tsp, which is more than I usually used, but I wanted to try 2% of flour after reading that figure somewhere.
- 14 g mix of ground flaxseed/chia. 4% of total flour.
- 15 g bread flour.
- 1/8 tsp Fleischmann instant dry yeast. Assuming 7 g yeast per 2.25 tsp.
7 / 2.25 / 8 = .389 g. .389 / 350 = .11 % IDY.
- --- the above dry ingredients (rye through yeast) were mixed together.
- 25 g 100% hydration starter. 12.5 / 350 = 3.5 % PFF.
- 50 g water.
- --- starter was disolved in the water, then mixed with above dry ingredients at about 11:25 am.
- another 10 grams of water was added to the leavened part.
- water: 210 + 12.5 + 50 + 10 / 350 = 282.5 / 350 = 80.7 % hyd. Maybe should account for bread spice and ground flax/chia as they absorb water too.
- --- the soaker and the leavened part were mixed via kneading from 11:30 am to 11:40 am.
- --- kneaded a bit at 12:40 pm.
- --- kneaded a bit at 1:30 pm.
- --- kneaded a bit at 2:20 pm.
- --- at 2:30, dough was shaped and placed in oiled and dusted pan as below. (3 hour bulk ferment @ 78-80 F.)
- --- at 3:34, top of dough was wetted, then coated with seed mix.
- --- at 3:38, pan was covered in aluminum foil and placed in toaster oven, pre-heated to 450 F, thermostat was then lowered to 400 F. (68 min final proof @ 78-80 F.)
- --- at 3:57, aluminum foil cover was removed. (19 min)
- --- at 4:15, internal loaf temp was 188 F. Returned to oven.
- --- at 4:25, internal temp was 208.7 F. Called it done. Plopped it out on paper plate and chopsticks. 47 min total bake time.
- --- at 5:50 pm, couldn't resist, and cut off and ate a piece. Mmmm.
- Topping: brown sesame, black sesame, chia seeds, poppy seeds.
- Proofed and baked in Lodge cast iron loaf pan 4LP. Inside coated with coconut oil and dusted with durum semolina (the gritty stuff).
No added sugar! No oil, except what was in ground flaxseed/chia, the topping seeds, and the oil to coat the pan.
I'll fill in more of the details from my notes later on.
I seem to have fixed the problem of pale and weak top crust (in this toaster oven) by:
- Fermenting less.
- Putting aluminum foil over the pan for the first part of the bake.
- Using top-heat for the covered part of the bake, and for most, but not all of the uncovered part.
- This made the top crust darker and firmer than the previous attempts.
This loaf is moist and tasty. The bread spice and flax/chia in the dough make it good enough that I don't need to dip in flavored/seasoned oil at all.
There's no head-room to spare in this toaster oven, so I can't increase the height of the loaf. 350 g is the max amount of this type/mix of flour for this pan.