Whole Grain Sourdough Bread. 4

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This time I went for something a little larger, as I'm getting very satisfied with the outcome of these breads using a 12 hour autolyse. I also added a little fennel for the aroma. Second time with this and once again, smelled of vinegar as dough in the morning and as baked bread.

Final Ingredients
   2.4 oz   Starter: 100%H Sourdough, Fed separately
 12.0 oz      Flour: Hard Red Wheat K.A.F.
 10.2 oz     Water: Cold, Filtered
  1-2  tsp      Salt: Fresh Cracked Sea Salt
 ~1/4 tsp  Fennel: Dry McCormick Seeds

Progression
Thurs.    ~21:00   Levain: Take Starter (Abuelito) out of the fridge
Friday      ~7:00                Feed Starter
              ~19:30                Feed Starter
                          Autolyse: Mix Flour, Water and fennel in covered bowl
Sat.         ~7:30  Ferment: Add Starter, then salt, on dough, between stretch and folds. Cover
             ~20:00                  Degas, stretch and fold. Re-cover
             ~21:30                  Degas, stretch and fold. Re-cover
Sunday     7:00                  Degas, stretch and fold. Re-cover
                 7:40 Preshape: Move dough to counter, fold 4 times and place seam side down
                 7:45      Shape: Gently tighten, tucking dough underneath
                 7:50                  Place same side up in proofing basket. I line a loaf pan with damp paper towels. Cover
                 9:50                  Preheat oven, with whole Dutch Oven inside, to 450F. Uncover Loaf
               10:00                  Transfer bread, cover, place in oven.
                               +30 minutes: Remove from Dutch Oven, leave in Oven.
                               +15 minutes: Remove from oven

Inoculation: ~9.7% final dough weight.        Dough Weight: 24.8 Pre-Baking, 20.5 Post-Baking
Ferment: 24 hours at room temp. 68 F.       Proof: 2.0 hours at room temp. Baked for 45 minutes

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