- Lower the hydration to a more manageable percentage. While keeping a moist delicious texture.
The first test bake in a Pullman loaf pan
Note worthy attributes
1. All of the white flour is high gluten
2. All of the white flour is pre fermented.
Phase #1 The autolysis. observation
The dough after the initial mix looks much drier. Albeit clay like.
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This is also known as " The first rise" the total time at an ambient temperature of 76°F was two hours.
Observation:
The dough is still very tacky with some limited elasticity. That being said, much more manageable.
The dough ball was divided into one 1300 g ball and one 700 g ball.
The finale shaping was accomplished without to much difficulty. The kitchen timer is set to 45 minutes.
Sadly, in my haste I neglected to get a photo of the risen loaves. Suffice to say they rose nicely in the 90 minutes of proofing, ( second rise)
Observation:
I am quite happy with the results. Both the reformulation, and the first ever Pullman loaf bake. That being said, I will need to slightly scale the total weight up to completely fill the Pullman pans. Smile... Since this bread is of such a high percentage of whole grain the crumb reveal will wait until tomorrow.
Beautiful loaves, Will!
Jay
You consistently knock it out of the park! I'm going to nick name you, "The Babe"!
The crumb is on par with my better high percentage whole grain bakes. Smile...