06/01/2021.
Mix flours. Autolyse/soak, bulk ferment. Proof overnight.
- 470 g Patel brand stone-ground whole grain durum. https://www.thefreshloaf.com/comment/469299#comment-469299
- 470 g Bob's Red Mill whole wheat (red).
- 65 g Arrowhead Mills organic all purpose.
- 62 g King Arthur bread flour.
- 39 g King Arthur bread flour in levain.
- 1106 g total flour.
- 917 g water, counting the water in levain, but not counting the chia's water. 83% hydration.
- 22 g salt.
Add-ins:
- 16 g whole dry chia seed soaked in 64 g water.
- 67 g roasted (in oil) sunflower seeds.
Total weight: 917 + 1106 + 22 + 80 + 67 = 2192 g. (Less whatever stuck to bowls, utensils, and hands.)
06/02/2021.
Bake.
(will fill in more details later.)
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I'm not happy with this bread. It seems both under-fermented and under-cooked. The crumb is a bit rubbery and spongey.
I used my home-made "Red" starter instead of the usual Cultures for Health San Francisco sourdough starter. It not quite as active/powerful. So I should have let the bulk ferment go longer, and perhaps let the levain get more mature.