idaveindy's blog

Had a late start, and ran low on starter. Should have added some instant dry yeast to speed things up.

Goal: 1200 gram (weight before baking) boule.

12:37 pm. Mix 50 g chunks of Prairie Gold (HWSW) retentate from #20 sieve, 357 g home-milled PG, 93 g home-milled hard red winter wheat from Whole Foods, 86 g home-milled Kamut, (586 g total flour/chunks), 3/16ths tablet of 500 mg tablet of vitamin C, 469 g bottled spring water.

[ 1 hour 52 minutes autolyze. ]

Jan 21, 2020.  17th TFL bake.  Best so far.

Goal:  1200 g boule (fits in 1 gallon storage zipper bag), 90% home-milled flour, 10% AP flour, try more autolyse, reduce amount of Kamut, increase autolyse/soak, short ferment (not overnight).

9:15 am: Mix 354 g Prairie Gold HWSW, 91 g Kamut, 91 g HRWW, all home-milled, 429 g bottled spring water, 1/8 tablet of a 500 mg vitamin C tablet (approx 62.5 mg).

 429 / ( 354 + 91 + 91 ) =  429 / 536 = 80% hydration.

~~ [1 hour, 55 minute autolyse/soak.]

Bannetons:

Oval banneton, 10x6x4, with liner:

https://amazon.com/inch-Premium-Banneton-Basket-Liner/dp/B06XJ698WV?tag=froglallabout-20

Oval banneton, 11", with liner:

https://amazon.com/Agile-shop-Banneton-Brotform-Proofing-Handmade/dp/B01HXTLDH4?tag=froglallabout-20

Round banneton, 11.8", with liner:

It was a cold blustery day, and I felt like some comfort food.  

Daniel Leader's book "Simply Great Breads" has a formula for yeast-raised fry bread.  

Years ago, I learned a simple way to make fry bread, without any leavening agent, just plain AP flour, salt, water, and powdered milk.  As the moisture steams/boils off, it sufficiently aerates the dough.  But I had forgotten the exact recipe.  Lightly dust with sugar while the oil is still wet on the fried bun.

Jan 2, 2020.

Close to #14.  625 g total flour,  87.8 % total hydration.  Mostly HWSW, a little Kamut, a little quinoa flour, a tablespoon of BRM GF flour. A little molasses in the soaker.  Used 1/4 vit C tablet, 125 mg ,  and 2 tsp vital wheat gluten in soaker too.  Added 2 tsp dried malt extract when added levain.   Got good oven spring.  Nice light springy crumb, but not too open.

For handy reference. Courtesy of Duckduckgo.

Celsius Fahrenheit

• 180   356
• 185   365
• 190   374
• 195   383
• 200   392
• 205   401
• 210   410
• 215   419
• 220   428
• 225   437
• 230   446
• 235   455
• 240   464
• 245   473
• 250   482
• 255   491
• 260   500

C x 1.8 + 32 = F

12/29/2019.  Goal:  1200 g boule, all WW except for what's in starter.  Overnight bulk ferment in cold (71 F falling to 67 F) kitchen.

9:00 pm. Mix: 500 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 11.7 g salt, 56 g levain of 125% hydration ( 25 g flour, 31 g water), 472 g bottled spring water.

11.7 / 625 = 1.87% salt.

25 / 625 = 4.0% prefermented flour.

9:19 pm. Mix in 26 g additional water, 2 heaping tsp of ground  chia seed, 1 tsp caraway seed. (I'm guessing  add-ins are 3 gr.)

I just wanted a convenient searchable reference for this figure.  How much sodium per gram of salt?

393.4 mg of sodium in 1 g (gram) salt.

according to http://en.wikipedia.org/wiki/Sodium_chloride

Goals: 1200 g dough, 90% hydration, 1.9% salt.  Use last 266 g of home-milled Prairie Gold, and use equal amount, 266 g, of home-milled Kamut, and rest King Arthur All Purpose. Soak the 532 g (266+266) of home-milled flour for an hour with 88 % hydration, because it is coarse-milled. Use 100 g of starter, 125% hydration, with Cultures For Health San-Fran Sourdourgh culture (not the Whole Wheat/desem culture).  Fed it two days ago, hoping to bake then, but it sat in fridge.  Looks active, so I'll chance using it without feeding.

Dec. 18, 2019.

Goal:  25% KA AP loaf, 75% home-milled whole wheat.  Intending for largest loaf to fit in the deep part of the Lodge 3.2qt combo cooker.  Was off by 145 g, should have been 1200 g, instead of 1345 g.  88% hydration for the soaker with the home milled flour.  Approx 87% final hydration. 1.9% salt.  Using a new starter from CFH, SF  Sourdough, not the Carl's 1847, or the "Whole Wheat/desem" that I had used prior to that.