April 19, 2024 - 10:46am
CIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration
https://photos.app.goo.gl/LENMnHnx57zUesye9
We are visiting friends in the San Francisco Bay Area, so I baked a loaf of 40% whole wheat with the hardware and software (flour) they had on hand. The formula comes from the CIA Baking & Pastry textbook (the copy I have must be 15+ years old). CIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration in https://docs.google.com/document/d/1F9_WtuDY5QgAXz8nKgQi6OLm_3lU6vc-8SCtTIXC9Qo/edit?usp=drive_linkThis was a double batch, with 15% walnuts added during a lamination fold after the formula folds.
5 hrs start to finish: 3am - 8 am. Baked in a pot with a lid using ice cubes in the pot for steam. The resulting volume was pretty good, but the parchment paper lining the pot stuck to the loaf. Sticking seems to be an issue with ice cubes in the Dutch oven for steam; the baker of The Bread Code YouTube channel had his loaf stick to the Dutch oven.
I used what my hosts had - KA white whole wheat and bread flour. The result was surprisingly delicious, even with commercial yeast and no preferment.
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when you drop in ice cubes. I solved that problem by placing an oven proof small cup in the pan I am using to bake the bread in and let it preheat with the pan and then drop in the ice cubes. It does need to be shock/oven proof or it will break . The other much easier option is use a container that isn't too big for the loaf you are baking and then the steam actually produced by the baking loaf is just the right amount to give you the loaf you are looking for without adding anything more. I have increased all my loaves to 1000g as they fit perfectly in the granite roaster with barely any room to spare and they bloom perfectly with the amount to steam produced naturally. Hope this helps c
I had issues today with pizza sticking to the paper I used because I didn't have a peel (my hosts didn't tell me they had one until it was too late) and I was worried about the dough sticking to the upside-down pan I used to load the pie into the oven. I should have just used a lot of corn meal.
I don't have any reason to use ice cubes at home for steam. My arrangement with stones above and below and a steam pan and a spritz just before baking and at 5 minutes in, seems to work OK. As well as a dutch oven if not better and I can fit two 800g loaves on the stone (usually one round and one oval) vs one big loaf in the round or rectangular Dutch oven.
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The bread looked nice but I have no idea what it was.