Though I’m not operating out of bread but, I wished to see how issues turned out if I made a 100% WW SD pan loaf with 40% prefermented flour. Unsurprisingly, it doesn’t have the loft of my different latest bakes which incorporates as much as 50% complete wheat, however it baked up fairly nicely though it didn’t get a lot of an ear. I haven’t sliced it but so can’t touch upon the crumb which I anticipate to be reasonably denser than I’ve been in a position to obtain with much less complete grain.
For 1 loaf in a 9x4x4” Pullman Pan
In a single day levain construct, at 74-76°F about 10 hours to rise 3x.
Within the morning add salt to water and dissolve. Add levain and blend.
Add flour and knead till good gluten growth, I’ll use my Ankarsrum Assistent and blend till a very good windowpane is achieved about 12 minutes.
Take away dough from the bowl and do some slap and folds. Subsequent arrange aliquot jar.
Bulk fermentation at 82ºF.
Finish bulk when aliquot jar reaches 40% rise.
Form the dough right into a batard and place in buttered Pullman pan. Optionally available, sprinkle poppyseeds on the underside and sides of the pullman pan.
Form and permit an preliminary last proof heat till 100% rise in aliquot jar, begin oven preheat 425ºF getting ready for steam bake.
Enable the dough to rise till inside 1 cm of the rim of the pan after which bake instantly or about 130% rise within the aliquot jar.
As soon as oven reaches 425ºF rating prime of dough after which brush with water. Optionally available sprinkle with seeds after which rating. Switch to oven and bake with steam for 25 minutes. Vent the oven (take away steaming gear) rotate the pan and drop temperature to 350ºF. Bake for an additional 30 minutes rotating as wanted till browned. Take away from the pan and place instantly on the rack baking for an additional 5-10 minutes to agency up the crust if desired.
