April 1, 2021 - 6:24am
43rd bake. 04/01/2001. 75% WW, 523 g flour.
March 31 - April 1, 2021.
(Paper plate is 9" in diameter.)
- 198 g Bob's Red Mill stone ground whole wheat. 37.8% of 523 g. https://www.bobsredmill.com/whole-wheat-flour.html [1]
- 198 g whole grain durum "Fiber Wala" from Sher Brar Mills. 37.8% https://www.thefreshloaf.com/comment/469298#comment-469298 [2]
- 303 g bottled spring water
- approx 50 mg vitamin C. 50mg/523g=95 ppm.
- soaked approx 6 hours.
- 60 g Durum flour from Golden Temple, white/red bag. This has some bran, but is not whole grain. 11.5%. https://www.thefreshloaf.com/comment/469301#comment-469301 [3]
- 50 g King Arthur Bread flour. 9.6%
- 73 g bottled spring water.
- 10.5 g salt. 2%.
- 5 g nutritional yeast. .96%
- 35 g cold starter, 100% hydration, 2 days since fed. 3.3% PFF.
- 198+198+60+50+17= 523 total flour
- 303+73+17= 393 H2O.
- 393/523=75.1% hydration.
- 25 g whole dry chia seeds. 4.8%.
- ferment 9 hours, in oven with light on.
- fold/shape/banneton, 6 hours in fridge.
- flip from banneton into Lodge combo cooker.
- bake covered, *475/450, 15 min.
- bake covered, 450/425, 15 min.
- bake uncovered, 425/400, 15 min.
*First number is oven setting, second number is actual temperature, Fahrenheit.