13h • 🍞 Recipes
Today’s experiment… 50% King Arthur whole wheat sourdough bread.
The less is more way…
Formula: 100/78/2/20
Total flour 1200 grams
Recipe: 2 loaves
540g High Gluten flour
540g Whole Wheat flour
816g water… hold back 41g to help incorporate the salt after the autolyse
240g Hank… 100% hydration = 60g HG flour/30g WW flour/30g Dark Rye flour
24g salt
———————
2160g total weight
1… mix all flour + 775g 90°f warm water to a shaggy mass. Cover mixing bowl and let it hydrate for an hour. Dough temperature 86°f.
2… add salt + held back water, 41g + Hank. Mix in using the pincher method, Rubaud method and when it starts to feel slightly cohesive do about 15 slap & fold repetitions. Dough temperature 83°f. Rest for 30 minutes.
3… do another session of slap & folds until the dough becomes cohesive, smooth and slightly shiny. Leave on bench, cover with inverted mixing bowl and rest for 30 minutes. Dough temperature 82°f.
4… coil folds. The dough passed the Windowpane test. Transfer to bulk fermentation vessel. Dough temperature 81°f. Mark vessel for starting point to track the percentage of rise, 4” from the bottom of the vessel. Mark 5” on the vessel as the indicator the dough has risen 25%, my preferred percentage of rise for this batch of dough. Put vessel onto the heating pad set at 82°f for the uninterrupted bulk fermentation until it’s risen the desired 25%. No touchy!🤨
5… the dough reached the 5” line and I’ve changed into my BSO, Bubble Security Officer responsibilities. I’ll slant the vessel and release the dough onto the bench with gravity so as to not pop bubbles extracting it from the vessel. I use my 9” bench scraper, known as a drywall knife at your local hardware store, to divide the dough. Then I use the blade on the scraper to lift 1 side of the dough onto the top of itself to create layers. Then I use that blade to drag the dough onto my dry bench, no flour, no water, to shape it into a mound, gently, to not pop many bubbles. So preshaping is complete and my hands haven’t touched the dough since I lifted it into the bulk fermentation vessel, hours ago, when the gluten development was complete. Cover each mound of dough with an inverted mixing bowl and let it bench rest for 20 minutes.
6… final shaping… with my hands🖐️ + into the plastic lined bannetons, with no Lenin liners and no rice flour + rest on bench for 10 minutes + lace bottom of dough to increase the tension a little bit.
7… into the 38°f fridge they go for their overnight cold proofing, to enhance the flavor for me.😜
That took 5.5 hours total… because Hank is a beast + I used 20% inoculation + I regulated the temperature of the dough from mixing all the way through bulk fermentation at over 80°f. I didn’t eliminate any steps at all, I just speeded everything up. 🤷♂️
Tomorrow morning sometime I’ll become the “Superintendent of Heat” and introduce these loaves to my baking steel so we can see if I screwed anything up…🤷♂️ I’m thinking the High Gluten flour will be strong enough to survive the brutality of 50% whole wheat flour…🙏🏻🙏🏻🙏🏻
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Today’s experiment… 50% King Arthur whole wheat sourdough bread.
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