A quick post to celebrate the arrival of Autumn and the passing of yet another summer. This one is a variation of my November 2019 post, bread baked then to welcome the arrival of that year's CSA organic grain harvest share. Now, as then, feeling very blessed and appreciative, especially in these turbulent times, for yet another harvest.
I pre-fermented some sprouted organic Marquis wheat, rye and a handful of barley, about 150 g total, mixed with 100 g oat porridge and 200 g young levain; left at room temperature for about 6 hours. For the dough I milled some Marquis wheat and sifted it to yield 100 g flour; this was mixed with 1000 g organic all pupose flour and 880 g water and left at room temperature. After 2 hours I mixed in 20 g sea salt and then the pre-ferment. The bulk fermentation took about 5 hours with four stretch/folds over the first two hours; when the dough had risen about 45% I pre-shaped the loaves and left them for 30 minutes before final shaping. I felt the dough was a little sluggish so I left the finished loaves in the bannetons on the counter at room temperature for another hour before cold proofing overnight for 12 hours. I baked them in Dutch ovens, covered for 20 minutes, 500F, then 10 minutes at 450F and finished them out on a baking stone at 450F for 20 minutes.
* For this bake I revisited what I call my "Spiral Galaxy" scoring cut for the boule. For those of you interested, this the JWST/NASA image that first inspired the scoring pattern...https://esawebb.org/images/potm2208a/
M74 Spiral Phantom Galaxy 
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