• Small bread version
• Large bread version
• Plan
• Actual
• Notes

Bread baking - Jul 25, 2014

Small bread version

Recipe - includes baker percentages

• all-purpose flour - 264 g
• white whole wheat flour - 176 g
• starter (100% whole grain) - 176 g - 40%
• water (room temp) - 352 g - 80%
• salt - 12 g

264 + 176 + 176 + 352 + 12 = 980

1 pound = 454 grams.

So above recipe is basically a 2-pounder.

Large bread version

• all-purpose flour - 528 g
• white whole wheat flour - 176 g
• red whole wheat flour - 176 g
• starter (100% whole grain) - 352 g - 40%
• water (room temp) - 704 g - 80%
• salt - 24 g

528 + 176 + 176 + 352 + 704 + 24 = 1960

First attempt at a 4-pounder.

Plan

• House temp in the 70s.
• 40-min autolyse.
• 20-min between the 4 stretch-and-folds.
• 4- to 6-hour ferment.
• 20-min bench rest after gently shaping dumped dough into a round.
• stretch-and-fold, shape, tighten, place in basket seam-side up.
• 2- to 3-hour proof.
• preheat for at least 30 min at 525 degrees.
• place stone on 3rd or 4th rack level from the top.
• place cast iron skillet or dutch oven in bottom and/or top of stove.
• will place 1 to 2 cups of boiling water into cast iron to provide steam.
• bake for 40 to 50 minutes.

Actual

Only additional info or differences from the above plan will be mentioned here.

• ground/milled the red whole wheat berries in the Vitamix for 60 seconds.
• WTWS reports 75 degrees at 12:57 p.m.

Notes

• procedure
• Mar 27, 2014
• Mar 29, 2014
• April 2014