Jail Break bread with a twist
I wanted to see how this would work with really old stored starter and a substantial amount of fresh milled whole wheat. Worked beautifully!
My stored YW starter hasn’t been refreshed in I don’t know how long… maybe months. I milled 400g of a generic WW . I used 40 g of the stored starter and for good measure subbed 200g of stored Apple YW for part of the water.
Mixed everything in the KA til no dry parts. Let autolyse for 30 min. Turned on KA speed 1 , rather than do folds , for 1 min x 3. Bulked at room temp 70 degrees for 9 hours. That’s when I woke up and checked and it had at least tripled. Ok… stuck it in the fridge and went back to bed.
Took out dumped on countertop at 8 AM it was very soft and spread so I did a couple folds and shaped placed in floured cloth lined bannetons and right back into fridge.
4 pm turned out scored and baked per Another Girl’s post. I used her weights for everything.
This bread is delicious! Crust is very chewy and the crumb is very soft and chewy . Quite like a good ciabatta. Really happy with it. Amazing open crumb for 40% WW.