I replicated the method of Loaf 11 because of good result. Fewer S&Fs.
RECIPE
100% (500g) wholewheat stoneground flour (12.7g protein per 100g)
15% (75g) starter
85% (425g) hydration
2% (10g) salt
METHOD
1 day before, I discarded most of the starter leaving only about 2 tbsp. Refreshed this with 50g water and 50g WW flour.
So... sometimes you just don't try that hard, and you get good results!
RECIPE
100% (500g) wholewheat stoneground flour (can't give any more info than that because I got it at the bulk store)
15% (75g) starter
85% (425g) hydration
2% (10g) salt
METHOD
1 day before, I discarded most of the starter leaving only about 2 tbsp. Refreshed this with 50g water and 50g WW flour.
This time, I tried to experiment with a shorter proofing time... But then life got in the way so I wasn't as scientific as I'd have liked to be. The result is OK, I cut into it about 36 hours after baking so it looks a little dry... Tasted nice, but the crumb is a little dense.
What I'm actually thinking is that the activity of the starter is something I need to control next time. A longer bulk ferment and proof, but with a less active starter might be the key (like loaf 6)
This didn't turn out as good as the last one, even though I used almost the same process. Differences:
- Starter refreshed night before (as opposed to a few days before)
- Slightly shorter final proof (~2 hrs)
- Didn't use as much baking paper - this may have contributed to less rise
Loaf 6
250g white flour, 250g wholegrain wheat flour.
80% hydration
15% starter
2% salt
Starter: Refreshed it with stoneground white flour the night before.
I am beyond happy with this! It turned out better than all previous loaves, though I'm unsure why... My 'intuitive' approach is definitely working - sticking to one recipe and just tweaking things step by step rather than going for a completely different method that's worked for someone else.
Loaf 6
250g white flour, 250g wholegrain wheat flour.
80% hydration
15% starter
2% salt
The first in a series of experiments on my 'Loaf 3' recipe.
Loaf 5
250g white flour, 250g wholegrain wheat flour.
80% hydration
15% starter
2% salt
Experiment: Refreshed starter overnight.
In the morning, did 1 hour autolyse, then mixed in starter & salt.
4 stretch & folds over 2 hours, then a bulk ferment at (cool-ish) room temp for about 5-6 hours.
Pre-shaped and let rest for 30 mins
Loaf 4 - 250gwhite flour, 250g wholegrain wheat flour.
70% hydration
15% starter
2% salt
Made sponge overnight by mixing starter (straight from fridge) with 200g flour and 70% water.
The next morning, did 1 hour autolyse with remaining 300g flour and 70% water.
Used scoop & stretch method twice to combine, then roughly 4 hour bulk rise with 5 stretch and folds.
2 hour proof on baking paper in bowl, covered with plastic.
Loaf 1 - 100% wholewheat, 450g
90% hydration
30% starter
2% salt
Long overnight autolyse in fridge.
Also proofed overnight in fridge and baked in the morning.
Baked at ~230c for 20 mins covered & 20 mins uncovered
This worked out well - a beautiful colour and tasted great. Alas, needed more time in the oven, and the crumb wasn't as open as I would have liked. Also, I used the wrong baking paper and it stuck to the bottom!
