The one store-bought flour used on this bake was the small quantity from the seed starter to make the levain. I needed to make use of as near 100% fresh-milled flour as I might. Barton Springs Mill, Butler’s Gold entire wheat berries, and Blue Hopi corn had been used on this bake. The outcomes had been fairly good. The dough fermented a bit too lengthy throughout bulk, and there was not a lot oven spring or fridge rise both.

I used my new, smaller-sized sq. bannetons, and I might have positively used extra dough in every basket. Subsequent time, I’ll up the general dough quantity.

I made a decision to do a scald, which offers added plasticity to the crust and crumb. It additionally tends to make the crumb softer. I used a combo of fresh-milled entire wheat and Hopi Blue corn flour.

The fresh-milled flour for the primary dough was milled in my Mockmill 200 and sifted as soon as with a #30 drum sieve, and re-milled on the most interesting setting. The scald flour was milled solely as soon as on the most interesting setting.

I used my Ankarsrum to combine up the dough and oven-baked it on a baking stone with steam.

System

Levain Instructions 

Combine all of the levain components 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 nearly doubled. Both use in the primary dough instantly or refrigerate for as much as 1 day earlier than utilizing.

Scald Instructions

Pour boiling water over the flour and blend till integrated. Cowl and let cool to room temperature. I put mine within the fridge to let it cool faster.

 Predominant Dough Process

Word: I exploit an Ankarsrum Mixer, so my order of blending is barely completely different from than of 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, scald, salt, honey, and the remaining water (as wanted), and blend on medium-low (about velocity 3) for round 12 minutes till you will have a properly developed, easy dough.

Take away the dough out of your bowl and place it in a flippantly oiled bowl, and do a number of stretch and folds.  Be sure that 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. In case you have a proofer, resolve what temperature you wish to set it at and what rise you’re aiming for. If the dough is absolutely developed, you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside. (See time and temperature for this bake within the system.)

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 (word: I simply learn a submit that means it isn’t essential to cowl the dough when refrigerating it. I’ve not tried this but, however that’s the method {most professional} bakeries do it, and so they do have devoted retarders for dough). This dough could be very sticky, so be sure you use loads of rice flour in your banneton or bowl to stop it from sticking.

If you find yourself 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 no less than 205 – 210°F.

Take the bread(s) out of the oven when completed and allow them to cool on a baker’s rack for so long as you’ll be able to resist.