Beauty and the Yeast

This loaf is clearly not a beauty, but inspired by Ken Forkish, I pushed the baking length passed it’s ideal duration. Unfortunately I was also making meatballs and tomato sauce at the same time so again I forgot to drop the oven temp down to 450 after I put the loaf in. So I “over caramelized” this loaf by just a wee bit. This was another double batch because I wanted to make one loaf and one flatbread. When the dough was ready I split it in half and let the bulk proof for the flatbread to go for another two hours. I read that a flatbread needs to over prove a bit, and I ended up getting it to a place I really liked.

I used the seedling heat map for the bulk proof and will continue to use it. I will also be using the pyrex bowl going forward as it’s far better for folding dough. I wet my hands and am able to use the soft scraper to pick up the dough and fold it within the bowl without having to transfer it to the cutting board.

Baked bread the dutch oven, 30 minutes lid on, 30 minutes lid off.
Baked flatbread at 550 on a baking sheet for 25 minutes.

Dough
800 g bread flour (Central Milling Brand Organic)
200 g whole wheat flour (King Arthur Brand Organic)
750 g h2o
75% hydration
20 g salt

Levain
20 g starter
100 g all purpose flour (King Arthur Brand Organic)
100 g h2o

What I did right:
The flatbread. It was so damn good.
What I did wrong:
Again, I forgot to turn the oven down to 450. And I still want to the bulk proof to go longer.
What I learned:
That from now on when I make a double batch I’m going to make flatbread with half. And “forgetting” the flatbread and letting the bulk proof go two hours passed the bread isn’t a bad thing, it’s meant to be a little over proved after all.