32nd bake. 01/18/2021. Hot soaker. Best so far.
Jan. 18, 2021.
The goals here are to continue to tweak bakes 30 and 31, soften the add-ins with a warm soaker, weigh more/all of the ingredients, and increase the total dough weight to better fit the 9" inner diameter lid of the combo cooker.
415 g total, Bob's Red Mill stone ground whole wheat.
189 g total King Arthur Bread flour: 34 in the starter, 155 in the final dough.
Total flour, not counting addins: 604 g.
% Whole wheat: 415 / 604 = 68.7%.
614 g total water: 191 g in warm soaker, 34 g in starter, 389 in final dough.
Hydration: 614 / 604 = 101.6 % of flour only.
Hydration: 614 / (604 + 59.9 + 10.7) = 614 / 674.6 = 91.0%, including soaker and dry milk.
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soaker: (took volume measures and then weighed them)
2 tsp poppy seeds, 5.1 g.
2 tbsp + 1 tsp chia seeds, 23.3 g.
2 tbsp + 1 tsp ground flaxseed, 14.6 g.
2 tbsp + 1 tsp quick oats, 13.4 g.
1.5 tsp whole caraway seeds, 3.5 g.
Total dry ingredients in soaker: 59.9 g.
191 g water.
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Starter/levain: 68 g of 100% hydration, 2-3 days since fed, made/fed with KA bread flour.
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final dough:
415 g Bob's Red Mill stone ground whole wheat.
389 g water.
12.0 g Extra virgin olive oil.
1/8 tsp instant dry yeast.
1.5 tsp salt, 10.3 g.
1.5 tsp ground toasted bread spice: sesame seeds, coriander, caraway, fennel. 2.9 g.
2 tbsp + 1 tsp fat-free instant dry milk, Kroger brand, 10.7 grams.
all the soaker.
68 g starter.
155 g King Arthur Bread flour.
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??:?? - I forgot when I started mixing.
12:00 noon, approximately, the starter and yeast were mixed into the dough.
12:10 pm - finished mixing all ingredients and immediately did a stretch-and-fold.
12:55 pm - stretch-and-fold.
1:45 pm - stretch-and-fold.
2:25 pm - stretch-and-fold.
3:15 pm - stretch-and-fold.
4:00 pm - 4:05 pm - folded shaped and put in lined and dusted (50/50 rice flour/bread flour) 9" i.d. banneton.
[ 4 hours bulk ferment]
1257 g final dough weight as it went into banneton. Lost about 60 grams due to dough sticking to bowl, and sticking to hand when doing stretch-and-folds.
4:40 pm - started pre-heating the oven, 495* / 470 F.
4:49 pm - put banneton in fridge. [ 49 minutes room temp proof]
5:30 pm - start bake. [ 41 minutes proof in fridge.] [ 90 minutes total proof time]
5:30 to 5:45 pm - bake covered, 15 minutes, at 475 / 450 F.
5:45 to 6:00 pm - bake covered, 15 minutes, at 455 / 430 F.
6:00 pm - Uncovered, good oven spring and separation at score lines.
6:00 to 6:10 pm - bake uncovered, 10 minutes, at 425 / 400 F.
6:10 to 6:20 pm - bake uncovered, 10 minutes, at 415 / 390 F.
* 1st number is oven thermostat setting, 2nd number is a cheap thermometer reading.
Total bake time: 50 minutes.
6:21 pm - internal temp reads 208.8 F on a probe thermometer.
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You can tell the scoring wasn't consistent. I like the results of the deeper scores better. Paper plate is 9" in diameter.
I found a large plastic food bag, so I'm going to wait 2 hours for it to cool, put it in the bag to soften the crust, and (hopefully) wait until tomorrow noon to cut it open.
Top view:
45 degree view:
Side view:
Crumb: