Hamelman Workday 100% Whole Wheat
I shelled out $48 (!) at Google Play Books for the 3rd edition of "Bread" and it's paid off for me already.
The Workday recipe is designed to fit the breadmaking around a conventional work schedule. Here is my schedule; each step is about 12 hrs apart:
- Day 1 AM Refresh sourdough starter
- Day 1 PM Build levain
- Day 2 AM Mix final dough and bulk ferment
- Day 2 PM Divide, preshape, shape, proof (2 hrs in baskets in the proofer and then into the fridge)
- Day 3 AM Spritz with water, sprinkle with seeds, score, and bake
The recipe calls for 10% culture in the levain, which itself is 10% of the flour - the low percentages allow for the 12 hrs between steps and no risk of overfermenting. I left out the 2.5% honey in the final dough. The result was delicious with a little sweetness, even. But I probably could have bulk fermented a bit longer.
The 80% hydration (I needed to add a little more water to incorporate all the flour) made a fairly stiff dough; no special high hydration methods needed to mix it. I had been thinking about going to 85% next time, but the crumb is somewhat open already and the bread held shape on the stone. I am looking forward to trying it with some onion or olives mixed in.
Since I started baking bread, I never had any luck with steaming with a pan; even with a dutch oven I struggled with oven spring. But the batard at least has a nice grigne for 100% WW. I baked on a thick stone with another stone on a rack above imitating a commercial oven; it seemed to help equalize the heat and possibly help keep the steam from a pan from venting too quickly. For the steam, I used the method in "The Rye Baker" - 2 cups boiling water in a pan 5 minutes before loading the bread.