50% Whole Wheat Sourdough Pan Loaf with Poppyseed Crust

Still testing high percentage prefermented flour to obtain an open crumb.  So this time stepped up the wholegrain to 50% of the total flour.  The levain still contained 40% of the total flour at the same 1:1 ratio of whole wheat to bread flour as the final dough.  I’m quite happy with how this turned out, but I think I could increase the hydration another 2% to see if that would open up the crumb even more.  I’m really enjoying the poppyseed crusts and once again I added the seeds to the pan after buttering it.

Once the dough was developed, the total time of bulk at 82°F was just under two hours.  Final proofing also at 82°F took only an hour and 50 minutes.

For 1 loaf in a 9x4x4” Pullman Pan

Overnight levain build, at 74°F about 10 hours to rise 3x.

In the morning add salt to water and dissolve.  Add levain and mix.

Add flours and knead until good gluten development, I will use my Ankarsrum Assistent and mix until a good windowpane is achieved about 12 mins.

Remove dough from the bowl and do some slap and folds.  Next set up aliquot jar.

Bulk fermentation at 82ºF.

End bulk when aliquot jar reaches 40% rise.

Shape the dough into a batard and place in buttered Pullman pan.  Optional, sprinkle poppyseeds on the bottom and sides of the pullman pan.

Shape and allow an initial final proof warm until 100% rise in aliquot jar, start oven preheat 425ºF preparing for steam bake.

Allow the dough to rise until within 1 cm of the rim of the pan and then bake immediately or about 130% rise in the aliquot jar.

Once oven reaches 425ºF score top of dough and then brush with water.  Optional sprinkle with seeds and then score.  Transfer to oven and bake with steam for 25 mins.  Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF.  Bake for another 30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.