Made with recent milled durum and Star Mud complete wheat. I added some Italian-style recent ricotta for softness and a few honey for a bit sweetness.

Pecans had been chopped roughly and added on the finish of blending. I in all probability ought to have laminated the pecans through which would have distributed them extra evenly, however I selected to be lazy :).

I made this final weekend, and like my bread from the earlier submit, I ended up over-proofing the majority. I began off the majority in my proofer set to 76°F, with a goal rise of fifty%. I needed to go away to see the Implausible 4 film, so I set the proofer to 70°F after 1.5 hours and left. Once I got here dwelling virtually 5 hours later, it had risen to round 100%. It nonetheless ended up fairly good, but it surely was undoubtedly over-proofed.

I made one giant batard-shaped miche for this bake.

This bake had 74.5 % recent milled flour, milled with my Mockmill 200. I sifted as soon as with a #30 drum sieve and re-milled on the best setting.

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

The crumb was reasonably open, and the general style was wonderful, particularly if you’re a fan of pecans like I’m. Walnuts would work simply as properly.

Components

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 primary dough instantly or refrigerate for as much as 1 day earlier than utilizing.

 Most important Dough Process

Be aware: I take advantage of an Ankarsrum Mixer, so my mixing order is barely totally different from that of a KitchenAid or different mixer. Add all of the water to your mixing bowl besides the 70 grams of water. Add all of the flour to the bowl and blend on low for 1 minute, till it kinds a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour.   Subsequent, add the levain, salt, ricotta cheese, salt, and the remaining water, and blend on medium-low velocity (about velocity 3) for round 12 minutes, till you’ve got a properly developed, clean 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. In case you have a proofer, determine what temperature you wish to set it at and what rise you might be aiming for. If the dough is totally 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 (word: I simply learn a submit that implies it isn’t essential to cowl the dough when refrigerating it. I’ve not tried this but, however that’s the approach {most professional} bakeries do it, they usually do have devoted retarders for dough). This dough may be very sticky, so be sure to use loads of rice flour in your banneton or bowl to forestall it from sticking.

When you’re able to bake, preheat your oven to 540°F an hour beforehand 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 achieved and allow them to cool on a baker’s rack for so long as you may resist.