Friday, April 22, 2011

The 100% Whole Wheat Experiment, Part #2

This is what I did to make the loaf I posted about recently. I am going to try out small emendations and re-post with my next loaf. The recipe is an altered version of the "100% Whole Wheat Sourdough Hearth Bread" from Peter Reinhart's Artisan Bread Every Day. d

  • 57g 100% hydration whole-wheat starter
  • 170g whole grain flour
  • 170g water (about 90-95 degrees F)
Final Dough
  • All of the starter
  • 1 tablespoon honey
  • 350g water about 80 degrees F (I only used 340g in my last attempt and it was denser than I would have liked)
  • 454g whole wheat flour
  • 14g salt
Day 1:  Note: if you start this in the morning, you can make this bread in two days. If you start it in the afternoon or the evening, it will take three days.
  1. Stir the starter, water, and flour together. 
  2. Cover with plastic wrap or equivalent and let it sit for 6-8 hours at room temperature (presumed as between 68-72 degrees F).
  3. After the 6-8 hours, you can use it or refrigerator overnight for up to two days.
  4. To make the dough, after the 6-8 hour period, put the starter into a large mixing bowl and stir in the water. Distribute the starter throughought the water.
  5. Stir in the flour and salt. Mix the dough until it becomes a shaggy mass.
  6. Let the dough sit for five minutes to fully hydrate the flour.
  7. Knead the dough for 10 minutes. It will be quite sticky.
  8. Slightly wet a surface (or slightly flour it) so that the dough won't stick and use the stretch-and-fold technique, completing the 4 stretch-and-folds within 40 minutes.
  9. Cover the dough with plastic wrap or equivalent and let the dough to rise for 2-3 hours at about 72-75 degrees F.
  10. Put the dough in the refrigerator for 8-12 hours. If you want to, you can divide the dough into two before you place it in the refrigerator to bake on two separate days.
Day 2 (baking day)
  1. Remove the dough from the refrigerator four hours before baking. Lightly flour a surface and put the dough on a surface and divide the dough into two pieces.
  2. Let it sit under plastic wraps or an overturned bowl for 20 minutes
  3. Shape the dough into loaves and let them rise in bannetons, on a couche, or similar. Let them rise for 3.5 hours at 75 degrees.
  4. Preheat the baking stone to 450 degrees F (or 425 degrees F convection) for 30 minutes and preheat a broth pot or similar for the last 15 or heat a combo cooker for 30 minutes.
  5. Prepare a floured peel and turn the bread onto the peel and score it. Put it in the oven and place the top of the combo cooker or the overturned brothpot on top.
  6. After 15 minutes, take off the pot or lid. Let the bread cook for another 30-40 minutes.
  7. Take the bread out and place it on a cooling rack (it should bet about 205 degrees F on the inside). Let it sit for 45 minutes before cutting into it.

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