51st bake. 06/01/2021. Durum, WW red, 2.1 kg.

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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.