I live my life a quarter loaf at a time. ~ Dominic Toretto
This one’s going to be a little different, I’m going to walk through the exact process on a minute by minute breakdown to give an idea of how I’m making my loaves (blowing it).
9:00 pm - Started Levain
10 g starter
50 g all purpose flour (Kirkland Brand Organic)
50 g water - faucet temp (probably low 60s)
8:40 am - Began Auto-lyse
Levain is ready, bubbly and looking good but I wanted to have at least an hour of auto-lyse.
Started auto-lyse with
300 g bread flour (King Arthur Brand Organic)
200 g whole wheat flour (Kirkland Brand Organic)
400 g h2o (95°s)
Dough is 80°s.
Set the dough in the oven with the oven light on (suggestion from Rin)
9:45 am - Add Levain
Dough is 75.7° coming out of the oven
Add levain and mix, add 10 g salt and mix, and fold, 40% whole wheat dough is significantly less malleable than 20% whole wheat
Dough is 70.9° going back into the oven due to the levain
10:25 am - First Fold
Dough is 69.7° at coming out of the oven, fold, set back in
10:55 am - Second Fold
Dough is 68.2° at coming out of the oven, fold, set back in
11:25 am - Third Fold
Dough is 68.1° at coming out of the oven, fold, set back in
12:00 pm - Fourth Fold
Dough is 68.1° at coming out of the oven, fold, set back in
2:10 pm - Temperature Check
Dough is 71.2°
4:00 pm - Temperature Check
Dough is 68.4°
6:20 pm - Spike Oven Temperature
I pulled the do°ugh out of the oven, turned it on until it was 110°, then set the dough back inside
10:30 pm - Turn and Fold
Dough is 73.1° coming out of the oven, turn and fold and set in floured banneton, set dough in fridge
And I forgot to write down when I baked the loaf the next morning, but I turned the oven to 550, let it remain there for 45 minutes, then baked in a dutch oven for 25 minutes, top on, and 25 minutes top off. I have started using parchment paper again at Rin’s encouragement. You can tell (maybe not in the photos) because of the ugly way the dough has wavy smooth undulations all around the edge, this is due to contact with the paper. I have also began using a razor again.
Dough
300 g bread flour (King Arthur Brand Organic)
200 g whole wheat flour (King Arthur Brand Organic)
400 g h2o
80% hydration
10 g salt
Levain
10 g starter
50 g all purpose flour (Kirkland Brand Organic)
50 g water
What I did right:
Followed what I set out to do, kept precise track of timing, maintained the dough at roughly 70° the entire bulk proof.
What I did wrong:
The crumb is quite regular, I don’t know what is causing this, but because I can’t tell how to make regular versus irregular crumb, I consider this something I’m doing wrong.
What I learned:
That I need to read about crumb and what contributes to regular versus irregular crumb.
