Heritage wheat: 30% Frassinetto

I’ve been playing with freshly ground heritage varieties lately, this is my latest foray into freshly ground wheat.

I bought 2 pounds of locally grown Frassinetto wheat berries at the farmers market last week. Since my wife has given up on trying to be gluten free, I’m now allowed to use our old Nutrimill. Yay!

 I built my levain from DABrownman’s NMNF starter, many thanks for that scheme! I used last week’s leftover RedFife flour and bran for the feedings.

For the dough I used 70% Central Milling’s ABC+; 30% freshly ground and sifted Frassinetto; 2% salt;12% levain; overall hydration of 79%, which I’ll increase 1% at a time over the coming weeks until the dough exceeds my shaping abilities.

As is my habit, I used the dough hook of my Ankarsrum mixer to bring the flour and water to a shaggy mass and removed the hook for a 2-hour autolyse. After adding the salt and levain I put in the roller and mixed with external heat applied for 8 minutes, 15 minutes rest, and 4 minutes more. My desired dough temperature is 83dF, it’s challenging to get the dough warm enough to get the yeasts and bacteria moving. 

After about 3:45 in bulk ferment with 5 sets of stretch and folds I divided the dough at 815g, preshaped and rested for 30 minutes before shaping two boules by stitching and putting them into rice floured, cloth lined bannetons. After a few minutes they went into the 38 degree fridge for 16 hours.

In the morning After preheating the oven to 500 degrees with my Dutch ovens inside I took them out of the fridge, slashed, and got them into the Dutch ovens as quickly as possible. Reduced the temperature to 450 after 5 minutes, removed the lids after 20 minutes and reduced the temperature to 425 for another 17 minutes.

 I’m pleased with the rise and oven spring, and the crust is nicely blistered.

Image

After about 6 hours I couldn’t resist cutting one open although I haven’t quite finished the last loaf. Taste Will have to wait until tomorrow.

 I still have some work to do to get the elusive open crumb but I’m happy with this for now.

Image