This year I have been baking a great deal more Whole Grain bread, and I have been intrigued especially by the work of danni3ll3. I have several bakes from her blog in my bookmarks. This is based fairly closely on one of them. There are some variations though: I had no Spelt grain or flour, so I left it out and made up the weight in the Red Fife. I used low fat yogurt since that is what I had. I ran short of Black Sesame so I made up part of it with "regular" sesame, and the balance with poppy seeds. These variances are not indicated in the formula below, however. I too milled all of flours but for the bread flour myself, but a couple of days before I needed it because it wasn't convenient to wait till the evening before bake this time. I don't usually get my bulk ferments to go as long as she specified, but this batch went the full 5 hours (well, 4.5 hours anyway). Also, I proof seam side up, and bake seam side down. Her results are beautiful using her seam-up approach, but I'm a coward. I imagine horrors of loaves blowing wide open like bloated butterflies baking seam side up! I also always proof on linen clothes in my bannetons when the loaves go in the refrigerator overnite. Too many loaves have been lost sticking to the banneton when I've tried it without. So, I use the cloths. I also never seem to need to bake as long to get to full internal temperature. My oven bakes HOT, even though it is right on the setting for temperature. So, I just keep an eye on things, and test internal temp early. Even so I usually end up with internal temps 4-7 degrees hotter than specified (with all my bread, not just these).
And of course, the crumb shot
| Ingredients | Total (gm) | Levain (gm) | Final Mix (GM) |
| Water | 739 | 127 | 612 |
| Bread Flour | 671 | 671 | |
| Whole Emer Flour | 94 | 94 | |
| Whole Rye Flour | 56 | 56 | |
| Whole Einkorn Flour | 94 | 94 | |
| Whole Red Fife Wheat Flour | 304 | 304 | |
| Plain Yogurt | 36 | 36 | |
| Black Sesame Seeds | 54 | 54 | |
| Salt | 18 | 18 | |
| 100% Hydration Starter | 32 | 32 | |
| Levain | 324 | ||
| Yield | 2100 | 324 | 1056 |
| Total Flour | 1220 | 164 | 1056 |
Method
1. HOLD BACK 90gm water
2. Add all ingredients except for salt and Levain to mixer bowl and mix briefly to shaggy dough.
2.1. Autolyse for 3 hours
3. Add Levain, salt and half the held back water, and mix till well combined. Add more water as
needed
4. Mix till not quite moderately developed
5. Bulk ferment till doubled, with 4 sets of stretch and folds every 30 minutes (5 hours per
author)
6. Divide, pre-shape and rest for 15-20 minutes
7. Place in bannetons, bag, and proof overnight in refrigerator
Bake
Preheat tiles/stone/steel and Dutch ovens at 485F
Bake loaves 20 minutes at 485F, TURN DOWN to 450F for 10 minutes, then remove DO lids and bake till internal temperature is 200F+ (20-25 minutes)
If you try it, I think you will like it!
OldWoodenSpoon
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Great looking crumb!
Best,
Ian
... especially with all the emmer, einkorn, and rye. I do wonder why you don't just turn the preheat and baking temperatures down a little.
TomP