idaveindy's blog

The big lesson I learned here was that it just takes autolyse time for coarse ground home-milled whole wheat to absorb the water  and make gluten.

I let the 440 g of hard white  spring wheat, 220 g of Kamut, and 25 g coarse ground millet, autolyse for 3 hours. About 86% hydration. It was still a bit like wet sand after 3 hours.

Then folded in the 141 g of 100% hydration levain, but not salt.

Let sit 30 minutes, then one set of stretch and folds.

Here's my plan.  This is based on past loaves, where I've measured, and where I've not measured; but this is not an exact duplicate of anything past.  (SOTSOT = some o' this, some o' that.)

Started: Tue, Oct 15, 2019.

Goals:  

Favorite Baking Books:

Tartine Book No. 3, by Chad Robertson.

Whole Grain Breads, by Peter Reinhart.

The Bread Baker's Apprentice, by Reinhart.

Tartine Bread, by Chad Robertson.

Flour - Water - Salt - Yeast, by Ken Forkish.

Healthy Bread in Five Minutes a Day, by Hertzberg and Francois.

The New Healthy Bread in Five Minutes a Day, by Hertzberg and Francois.

Artisan Pizza and Flatbread in Five Minutes a Day, by Hertzberg and Francois.

The Tassajara Bread Book, by Edward Espe Brown.

Here in Indy, I'm part of a very informal "buyers club" of Country Life Natural Foods, www.clnf.org, that gets free shipping on large group orders.  When you buy 25 or 50 pound bags of grain, the savings on shipping is significant.

I buy mainly Prairie Gold and Kamut wheat berries. But they also have bulk grains and flour of many varieties, seeds, cereals, and just all sorts of "baking stuff" (foods mainly, but a tiny  bit of supply/gear stuff.)  Organic and non-organic. 5 pounds to 50 pound bags.