Made with contemporary milled flour aside from some KAF bread flour within the levain. Combined in my Ankarsrum and open baked with steam.
I added fairly a considerable amount of purple potatoes, which, together with some Greek Yogurt, introduced the general hydration to round 110%. I’m stunned that the potatoes had zero purple coloring. I suppose candy potatoes work higher in that regard.
The crumb is moist and open, and the flavour is incredible. Subsequent time, I’d maintain again some water to make the dough just a little bit extra manageable, however total this one’s a keeper.
I used certainly one of my favourite new entire wheat grains referred to as Stardust together with durum wheat which had been each milled in my MockMill 200, sifted with a #40 sieve and re-milled on the best setting and sifted with a #30.
Method
Levain Instructions
Combine all of the levain substances collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has virtually doubled. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Primary Dough Process
Be aware: I exploit an Ankarsrum Mixer so my order of blending is barely completely different than if utilizing a Kitchenaid or different mixer. Add all of the water to your mixing bowl besides the 70 grams of water. Add all of your flour to the bowl and blend on low for a minute till it kinds a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – Half-hour. Subsequent, add the levain, salt, Greek Yogurt, and half the remaining water and blend on medium-low (about velocity 3) for a couple of minutes till the water is absorbed, and switch the velocity up a few notches for a couple of minutes till the dough begins to return collectively. Let it relaxation for an additional 20-Half-hour and add the potatoes and the remainder of the water provided that you are feeling you want it. Combine for an additional 8-10 minutes till you will have a fairly fully developed dough.
Take away the dough out of your bowl and place it in a frivolously oiled bowl, and do a number of stretch and folds. Make certain the dough is as flat as doable in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as properly. Primarily based on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make a remark. You probably have a proofer, determine what temperature you wish to set it at and what rise you might be aiming for. If the dough is absolutely developed, you don’t must do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping and place in your banneton, bowl, or in your sheet pan, and canopy it so it’s fairly hermetic. You’ll then place it in your fridge so that you don’t need the dough to get a crust on it. I normally don’t go away the dough within the fridge for greater than 12 hours due to all of the contemporary milled flour however it’s doable to go longer.
When you’re able to bake, an hour beforehand, preheat your oven to 540°F and put together for steam. Let your dough sit at room temperature whereas the oven is warming up. When able to bake, rating as desired. Put together your oven for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. I then decrease the temperature of the oven to 450°F for a miche or 455°F for smaller particular person loaves. Bake till they’re good and brown and the inner temperature is at the very least 205 – 210°F.
Take the bread(s) out of the oven when carried out and allow them to cool on a baker’s rack for so long as you’ll be able to resist.
The crumb was pretty open and good and delicate. This bread was very flavorful and is nice as a sandwich bread, grilled with some olive oil and melted cheese in addition to toast.
