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!
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Loaf 2 - white/wholewheat mix, 500g.
40% white flour
10% white stone-ground flour
25% wholegrain wheat flour
25% wholegrain spelt flour
80% hydration
15% starter
2% salt
1 hour autolyse.
Proofed overnight in fridge and baked in the morning.
Baked at ~230c for 20 mins covered & 20 mins uncovered
Turned out really nice. Again, could have done with a bit more time in the oven for darker crust and less gummy interior.
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Loaf 3 - white/wholewheat mix, 500g.
50% white flour
25% wholegrain wheat flour
25% wholegrain spelt flour
80% hydration
15% starter
2% salt
1 hour autolyse.
Bulk ferment + proof on same day. Proof over 2-3 hrs at room temp. Dough stuck to tea towel.
Baked at ~230c for 25 mins covered & 25 mins uncovered
Left to cool overnight
Rose significantly in oven despite it sticking to tea towel. Result was definitely as good as the overnight proof from Loaf 2. It benefited from a longer cooking time, though still feels a little gummy.
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Moving forward: Loaf 3 is my benchmark. I'm curious to try this with 70-75% hydration to see what happens. I also want to try Jose's alternative 18hr bulk ferment for a very open crumb. If that works, I want to try the same thing with 70-100% wholewheat flour.
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