May the Flas be with you...
As you can read, I prepared the 'flas' of this bake using a mix of two malts and also a backslop from my 4-day-old previous batch sleeping in the fridge. Kept for 40 hours at 42-45C|108-113F undisturbed.
Flas Formula
75 cracked rye malt
75 cracked spelt malt
50 backslop
450 water
Bread Formula
200 flour (bread 13-14%)
90 water
60 flas
1.6 instant dry yeast
4 salt
+
20 wheat bran (soaked in the fridge ~24 hours and strained just before use)
Timeline
0000 Mix all ingredients together using stand mixer for 4-6 min (start of bulk - DDT 28C|82F)
0030 Laminate
0100 Roll&Fold (no excessive streching required) in basin where dough rests
0130 Shape and place in Banneton (start of proof - Brod&Taylor setting 35C|95F no humidity disk as in bulk)
0230 Bake (covered - 10 min at 250C|482F for spring, then at 200C|392F for 50 min)
A quick recap: This 'torpedo funny-looking' loaf is 60% whole wheat (due to the bran added) and it was prepared in two and a half hours on a whim (no prescheduling). Next time I'll be more pedantic with my shaping :(
No Ib starter can beat 'flas' when it comes to:
- Speed of deliverance
- Flexibility
- Stability and Reproducibility
- Quality
- Time and Money Saving