I dare you to say that 3 times fast! My wife made some fresh Greek yogurt, so I decided to use the whey in place of the water in the main dough and also add some yogurt to the dough as well.
I love the way the scald creates a soft, fluffy crumb. I used some fresh-milled Hopi Blue Corn and Butler’s Gold Wheat ground into flour using my Mockmill 200.
The Butlers’ Gold, Danko Rye and Spelt for the main dough were milled in my Mockmill 200 and sifted once with a #30 drum sieve, and re-milled at the finest setting. The scald flour was milled only once at the finest setting.
The total amount of fresh milled flour in this bake was 83%. I sifted 4% of the bran from the Butler’s Gold whole wheat and 5.5% from the Spelt. The rye was about 4%. I also added 30 grams of bran into the starter.
I used my Ankarsrum to mix the dough and oven-baked it on a baking stone with steam.
This was a flavorful bake with a moderately open crumb coming in at a total hydration of 94.3% including the water content of the Greek yogurt. I subtracted 12 grams of water from the scald since it was absorbed into the flour, which was calculated by weighing the scald after it cooled off.
I proofed the dough for bulk fermentation at a higher temperature than usual. The dough temperature was only 74°F F but since it was already evening when I mixed this up, and I needed to go to sleep, I pushed the bulk temperature to 80°F. When I baked it the next morning, I let the cold shaped dough sit at room temperature (68 F) for an hour to try and help the fermentation. I could have pushed the bulk longer or the rest in the morning longer for sure.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.
Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Scald Directions
Pour boiling water over the ingredients and mix until incorporated. Cover and let cool to room temperature. I put mine in the refrigerator to let it cool quicker.
Main Dough Procedure
Note: I use an Ankarsrum Mixer, so my order of mixing is slightly different from than of using a Kitchenaid or other mixer. Add all the water to your mixing bowl except the 70 grams of water. Add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 – 30 minutes. Next, add the levain, scald, salt, yogurt, and the remaining water (as needed), and mix on medium-low (about speed 4) for around 14-17 minutes until you have a nicely developed, smooth dough. If necessary, mix longer. You want to have good gluten development from mixing the dough.
Remove the dough from your bowl and place it in a lightly oiled bowl, and do several stretch and folds. Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for. Do several sets of stretch and folds 15-20 minutes apart. (See time and temperature for this bake in the formula.)
Once the dough reaches the desired bulk rise, pre-shape and let rest for 20 minutes. Finish shaping and place in your banneton, bowl, or on your sheet pan, and cover it so it is pretty airtight (note: I just read a post that suggests it is not necessary to cover the dough when refrigerating it. I have not tried this yet, but that is the way most professional bakeries do it, and they do have dedicated retarders for dough). This dough is very sticky, so make sure you use plenty of rice flour in your banneton or bowl to prevent it from sticking.
On baking day, you can take the rested shaped dough out of your refrigerator and bake as soon as you oven is ready, after scoring, of course. As mentioned earlier, I rushed the bulk of this bake, so I let the dough come to room temperature for an hour.
When you are ready to bake, an hour beforehand, preheat your oven to 540°F and prepare for steam. Let your dough sit at room temperature while the oven is warming up. When ready to bake, score as desired. Prepare your oven for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf. I pour 1 cup of boiling water into the pan right after I place the dough in the oven. I then lower the oven temperature to 450°F. Bake until they are nice and brown, and the internal temperature is at least 205 – 210°F.
Take the bread(s) out of the oven when done and let them cool on a baker’s rack for as long as you can resist.
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