Potato water sourdough with sprouted wholewheat

I had a small quantity of sprouted wholewheat that I found in the pantry.  Looking back through my notes I found that I had sprouted the wheat in September 2015! Other things took precedence in my life after that with things getting back to normality (or what passes as normality) recently.  I wanted to make this Potato water SD recipe from NE Sourdough again, it's my favourite white loaf and always turns out well.  So I ground the wheat in my coffee grinder and included this sprouted wheat flour in the recipe.  I also upped the hydration a little.  

Autolyse of levain, flour and most of the potato water for 2 hours with a stretch and fold after 1 hour. 

Added salt and remaining potato water and did one set of stretch and fold. Left for 4 hours, stretch and fold each hour until all liquid is incorporate.  Bench rest 20 mins, preshape and rest 30 minutes, shape and put in bannetons, i to plastic bags and into fridge over night.  Loaves weighed 535 gm each

This morning, heat oven and DOs to 250 degrees c.  This was also a test run for my new "DO" - a round terracotta pot. Baked batard in my oval roaster and boule under the pot on top of my baking stone. Lids removed after 15 minutes and baked another 15 minutes. Both loaves reached 208 °c.

The terracotta pot worked a treat so really happy. It only cost a few dollars whereas a small Lodge pan was over $100 so was not an option. Le Creusets are unbelievably expensive as well.

We couldn't resist and cut the boule for lunch.  Crumb is lovely and taste is great.   Not sure how much the sprouted grain contributed but all in all a good bake

crumb shot

 Hydration was 73% with sprouted wheat at a very humble 6.7%

Leslie