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.
Initial water: 412 g. Initial hydration during autolyse: 412/519 = 79.38%
7:55 pm. Mixed in levain: (Original culture from Carl Griffith's 1847 Oregon Trail Sourdough Starter.)
164 g levain, at 100% hydration. = 82 g flour + 82 g water.
total flour = 601 g. total water so far = 494 g.
hydration so far: 494 / 601 = 82.19%
Percent Prefermented Flour: 82/ 601 = 13.64%
9:15 pm. Mixed in salt and water:
11.2 g salt. 11.2 / 601 = 1.86%
13.0 g water.
Total water = 507 g.
Final hydration: 507 / 601 = 84.35%
9:45 pm. Stretch and fold.
10:07 pm. Stretch and fold.
10:40 pm. Fold, shape, dust, put in lined banneton dusted with rice flour. Cover in plastic bag. Put in fridge.
Bulk ferment time: 7:55 pm - 10:40 pm = 2 hrs 45 minutes.
Total weight: 601 g flour + 507 g water + 11.2 g salt = 1119.2 g = 2.46 pounds.
10-30-2019.
9:15 - 9:30-ish am. Pre-heat oven and combo cooker to *495/475. 15" diameter baking stone is on the rack below the rack where combo cooker sits.
10:12 am. Load onto pot (not skillet/lid) of Lodge 3.2 qt cast iron combo cooker. Bottom of pot is lined with parchment paper on top of corn meal. Score.
Cold proof time: 10:40 pm - 10:14 am = 11 hrs 34 min.
10:14 am - 10:29 am. Bake covered at *475/455 F. 15 minutes
10:29 am - 10:44 am. Bake covered at 420/400 F. 15 minutes.
10:44 am. - 11:28 am. Bake uncovered at 400/380 F. 44 minutes.
Total bake time: 74 minutes.
Internal temp at 11:14 (after 30 minutes uncovered) = 208.6 F.
final internal temp = 209.5 F.
* Oven thermostat is off by 20 degrees. 1st number is my oven setting, 2nd number is actual.
Got some oven spring, but still not as much as I want.
Final weight of loaf after 2 hour cool: 915 g. 915 / 1119.2 = 81.75%. Reduction = 18.25%.
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Gonna try adding Vit C next time.