idaveindy's blog

Mixed Dec. 14, 2019.  Baked Dec. 15, 2019.

Mostly the same as #11, 75% home-milled whole grain (mostly Prairie Gold), 25% King Arthur All Purpose. But this time reduced levain to 7% prefermented flour.  3 hour bulk ferment, overnight in fridge.   Dusted in a combo of whole brown rice flour and ground chia seed.  Baked at same oven temps, but an extra 10 minutes, to an internal temp of 210.4 F.

Did not get much oven spring, but crumb was still excellent.  

Goals: 2.25 pound dough, 1027 g.  75% whole grain hard white spring wheat (Prairie Gold), 25% King Arthur All Purpose, 85% hydration, 10% prefermented flour,  2% salt.  Make a 88% hydration soaker with the coarse home-milled Prairie Gold, but not the AP flour.

1027 / 1.87 = 549 g total flour.     549 * .85 = 466 g total water.   549 * .02 = 11 g salt.

549 * .10 = 55 g flour in levain.   100% hydration levian :  55 g water in levain : 110 g total levain.

Levain is all HWSW, Prairie Gold.

10th TFL bake. Dec. 2, 2019.

Goals: 90% whole grain, 1 kg of dough,  88% hydration, 1.9% salt, 10% pre-fermented flour.

Nov 28, 2019.

6:05pm, intitial mix:  363 g home milled Prairie Gold HWSW, 65 g home milled Kamut, 50 g King Arthur unbleached all-purpose flour 11.7% protein, (478 g flour so far), 394 g water, 15 g vital wheat gluten, 1/8th tablet of 500 mg vitamin C.

(Just now noticed that I did not include the VWG in the total flour.)

1:?? pm.  Initial mix, no measuring, just by eye. Prairie Gold, Kamut, ground chia seed, 1/10th of a 500 mg vitamin C tablet, no salt yet.  About 1.5 hours autolyse.

3:05 pm. Added 160 g of 100% hydration levain. Still no salt.

3:45 pm. Stretch and fold.

4:05 pm. Folded in 11 g pink Himalayan salt.

6:08 pm. Folded, dusted, put in lined banneton.   About 3 hours bulk ferment: 3:05 - 6:08 pm. 1233 g final weight, 2.72 pounds.

7th TFL Bake, Nov. 6, 2019.

452 g Prairie Gold, HWSW, home-milled coarse.

134 g Kamut khorasan wheat, home-milled coarse.   (586 g flour so far.)

1/4 tablet of 500 mg vitamin C. 

473 g water.  Initial hydration: 473 / 586 = 80.7%

Mix at 10:55 am.

Autolyse time: 2 hrs 10 min.

This is a batch of wet dough from which I usually make 4 to 5 flat breads.  Tip o' the hat to Jeffrey Hertzberg and Zoe Francois:

https://www.amazon.com/gp/offer-listing/0312649940?tag=froglallabout-20

10-29-2019.

6:45 pm.  Mixed:

480 g home-milled, coarsely ground Prairie Gold hard white spring wheat, HWSW, grown by Wheat Montana.

3 g malted flour, Rahr Malted Red Wheat, home-milled, coarse, from whole grains purchased at brewer's supply.

36 g home-milled, coarse, Kamut.

Initial flour: 519.

Friday, Oct 25, 2019.

7:33 pm. Mixed 650 g of home-milled Prairie Gold flour, hard white spring wheat, 36 gram unrefined granulated cane sugar, 559 g bottled spring water. 86% hydration so far.

8:30 pm. Folded in 10 g home-milled malt flour (purchased malted wheat berries from a brewer's supply), and 27 g of Bob's Red Mill Dark whole-grain rye flour. Total flour so far: 687 g.  81.36% hydration so far.

Autolyse time: 1 hour. (7:33 pm to 8:33 pm.)

Mon Oct 21, 2019.  

I've previously done 40% Kamut, then 33% Kamut, now this is 25% Kamut in relation to Prairie Gold (HWSW), in hopes of better gluten development.  Kamut has more protein, and can be used for 100% loaves, but it's like durum, it's not going to easily be a fluffy yeasted loaf.

525 g Prairie Gold hard white spring wheat (HWSW), home-milled, coarse.

175 g Kamut, home-milled, coarse.