Made with roasted candy potatoes, recent milled durum, recent milled Blue Hopi corn flour and King Arthur bread flour.
I used to be proud of the good purple taste.
I often have the next % of recent milled than this bake, so I used to be anticipating a extra open crumb. I’m so afraid of over-Fermentation utilizing FMF that I may have pushed bulk to 75-85% simply and achieved a extra open crumb.
Both approach, it’s a flavorful bake.
I roasted the purple candy potatoes till they have been good and smooth and allow them to cool utterly earlier than eradicating them from their skins.
Durum wheat was milled with my Mockmill 200 and sifted with a #30 drum sieve. I then re-milled on the most interesting setting and sifted as soon as extra with a #40 drum sieve.
I additionally milled some Hopi Blue corn and sifted as soon as with a #30 and re-milled once more on the most interesting setting.
System
Levain Instructions
Combine all of the levain substances collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature (I used my proofer set at 75°F) for round 5-7 hours or till the starter has virtually doubled. I like to make use of the starter as quickly because it has peaked. You’ll be able to refrigerate it and use it later or the subsequent day, however it might lose a few of its strenght if not used straight away.
Primary Dough Process
Observe: I exploit an Ankarsrum Mixer, so my mixing order is barely completely different from that of a KitchenAid or different mixer. Add all of the water to your mixing bowl aside from about 1/4 of the 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 minutes. Subsequent, add the levain, salt, candy potatoes, olive oil, and the remaining water (as wanted), and blend on medium-low velocity (about velocity 4) for round 15-20 minutes, till you have got a properly developed, easy dough. Don’t be afraid to combine longer. I’ve discovered that upfront gluten growth is vital if you need a pleasant open crumb.
Take away the dough from the bowl and place it in a evenly oiled bowl, and do a number of stretch and folds. Be certain the dough is as flat as attainable in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Based mostly on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make a remark. When you’ve got a proofer, determine what temperature you need to set it at and what rise you might be aiming for.
Do a set of coil folds after half-hour, and a second one half-hour later, and one extra one half-hour later provided that wanted. It’s necessary to construct the layers of gases by doing the coil folds.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping and place the dough in your banneton, bowl, or on a sheet pan, then cowl it to maintain it hermetic.
When you’re able to bake, preheat your oven to 500°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 oven temperature to 450°F and bake till they’re good and brown, and the interior temperature is a minimum of 205 – 210°F.
Take the bread(s) out of the oven when executed and allow them to cool on a baker’s rack for so long as you may resist.
