September 15, 2020 - 6:24am
100% home milled whole grain sourdough (first attempt)
I try to keep my loaves around the 50% whole grain level for health reasons and decided I should just bite the bullet and go for 100% this time.
Ingredients:
- 350g home milled hard red winter wheat (Redeemer)
- 75g home milled spelt
- 85g starter at 100% hydration (my starter did contain some KABF so technically the loaf is more like 95% whole grain)
- 360g water
- 10g salt
Process:
- Mill grain
- Sift out biggest pieces of bran and soak in hot water to reincorporate later (only got about 20g of bran since I don't have a real sifter)
- 2-stage levain build
- 3 hour autolyse
- Added starter and soaked bran to autolyse at 4:45pm followed by 5 min Rubaud method
- After 30 minutes add salt followed by 6 min Rubaud method
- After 15 minutes do 2 more min Rubaud method
- fold on counter
- laminate 30 min after fold
- let dough rest for 1 hour
- coil fold, wait 30 min, coil fold again (I had planned on 3x coil fold, but when I went to perform the 3rd I decided the dough was at risk of overproofing at the 3h 45min mark with room temp around 77)
- Shape and proof in fridge for 7-8 hours
- Bake in DO for 22 min at 500 and then with lid off for 21 min at 475