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January 14, 2021 - 6:44am
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headupinclouds

yecora rojo desem again

A continuation of JMonkey's Desem [1]with a whole wheat soaker (the epoxy method outlined in Whole Grain Breads) and an aliquot jar for proofing.  Bulk fermentation ended at <= 25% and final proof ended at around 75%.

Notes:

  • the aliquot jar markings in these images represent the starting height, 1.25x and 2x, even though the final proof was started at 1.75x -- in subsequent experiments and their images the final proof line was adjusted to 1.75x.
  • updated bakers percentage formula for these experiments in this link [2]  (84% hydration)

 

Source URL: https://www.thefreshloaf.com/node/67099/yecora-rojo-desem-again

Links
[1] https://www.thefreshloaf.com/node/66872/jmonkeys-desem
[2] https://foodgeek.dk/en/bread-calculator/?n=Desem&amp;a=headupinclouds&amp;q=1&amp;nr=1&amp;s0=Preferment&amp;s0t=p&amp;s0i0w=240&amp;s0i0t=s&amp;s0i0n=desem&amp;s0i0h=60&amp;s1=Dough&amp;s1t=d&amp;s1i0w=350&amp;s1i0t=f&amp;s1i0n=whole%2520wheat&amp;s1i1w=10&amp;s1i1t=t&amp;s1i1n=salt&amp;s1i2w=262.5&amp;s1i2t=d&amp;s1i2n=soaker%2520water&amp;s1i3w=60&amp;s1i3t=d&amp;s1i3n=final%2520mix%2520water&amp;s1i4w=9&amp;s1i4t=d&amp;s1i4n=water%2520from%2520sprayer%2520%28e.g.%2C%25203x%2520%40%25203g%2520%2F%2520spray%29&amp;u=&amp;nt=Additional%2520water%2520from%2520use%2520of%2520sprayer%2520as%2520needed%2520in%2520mixing%2520bowl%2520and%2520on%2520bench%2520during%2520lamination%2520mixing%2520is%2520estimated%2520between%25206-12g%2520%28more%2520more%2520in%2520some%2520cases%29.