A fast publish to rejoice the arrival of Autumn and the passing of one more summer season. This one is a variation of my November 2019 publish, bread baked then to welcome the arrival of  that yr’s CSA natural grain harvest share. Now, as then, feeling very blessed and appreciative, particularly in these turbulent instances, for one more harvest. 

I pre-fermented some sprouted natural Marquis wheat, rye and a handful of barley, about 150 g complete, combined with 100 g oat porridge and 200 g younger levain; left at room temperature for about 6 hours.  For the dough I milled some Marquis wheat and sifted it to yield 100 g flour; this was combined with 1000 g natural all pupose flour and 880 g water and left at room temperature. After 2 hours I combined in 20 g sea salt after which the pre-ferment. The majority fermentation took about 5 hours with 4 stretch/folds over the primary two hours; when the dough had risen about 45% I pre-shaped the loaves and left them for half-hour earlier than remaining shaping.  I felt the dough was a bit sluggish so I left the completed loaves within the bannetons on the counter at room temperature for an additional hour earlier than chilly proofing in a single day for 12 hours. I baked them in Dutch ovens, coated for 20 minutes, 500F, then 10 minutes at 450F and completed them out on a baking stone at 450F for 20 minutes.  

* For this bake I revisited what I name my “Spiral Galaxy” scoring minimize for the boule.  For these of you , this the JWST/NASA picture that first impressed the scoring sample…https://esawebb.org/photos/potm2208a/

M74 Spiral Phantom Galaxy