Bread baking - Jul 25, 2014


h2. 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

calc=264 + 176 + 176 + 352 + 12

1 pound = 454 grams.

So above recipe is basically a 2-pounder.


h2. 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

calc=528 + 176 + 176 + 352 + 704 + 24

First attempt at a 4-pounder.


h2. 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.


h2. 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.
* set up to proof at 3:00 p.m.
* proofed for four hours. It proofed up big. Indoor and outdoor temps only in the low 70s. Windows up.
* bench rested for 25 minutes.
* proofed for three hours, longer than planned.
* preheated oven at 525 degrees.
* proofed in large Poilane basket. First usage.
* placed dough on parchment paper 
* used pizza stone
* poured about two cups of boiling water onto preheated cast iron skillet at bottom of stove for steam. Next time use only one cup. 
* not as much oven spring as expected 
* prob over fermented or over proofed.
* it tasted fine but crumb seemed scrunched.


h2. Notes

* "procedure":http://jothut.com/cgi-bin/junco.pl/blogpost/1450/Naturally-leavened-sourdough-bread#Procedure
* "Mar 27, 2014":http://jothut.com/cgi-bin/junco.pl/replies/34657
* "Mar 29, 2014":http://jothut.com/cgi-bin/junco.pl/replies/34855
* "April 2014":http://jothut.com/cgi-bin/junco.pl/replies/36060