67th bake. 11/08/2021. 97% WW. Yeast & SD.

67th bake. 11/08/2021. 97% WW. Yeast & SD.

Nov. 8 to 9, 2021.  67th bake.

 Ingredients:

  • 24 g, 100% hydration starter, from fridge, last fed 3 days ago. 
  • 300 g bottled spring water. 
  • 103 g Patel brand stone ground whole wheat durum flour. 
  • Mixed and Let above sit for about 5 minutes to hydrate well. 
  • Added 7 g salt. 
  • Added 1/8 tsp active dry yeast, and mixed.
  • Added 309 g Bob’s Red Mill stone ground whole wheat, and mixed. 
  • folded in 20 grams more water. 
  • folded in 20 grams more water. 
  • Kneaded for a little while. 
  • Folded in 8 g more water, and kneaded just a little. 
  • % WW: 412 / 424 = 97%. (12 grams bread flour in starter.)
  • % Hydration: 12 + 300 + 20 + 20 + 8 = 360. 360 / 424 = 85%.
  • finished mix/knead at 6:55 pm. 
  • 7:34 pm, kneaded some. 
  • 8:50 pm, kneaded some. Oiled the steel mixing bowl, turned the dough to coat with oil, covered with clear plastic film, and put in fridge overnight.

(Baking info to be filled in later.)

The taste was a little bland. Could have used more salt, or bread spices (coriander, fennel, caraway.)

Crumb is not as open as a higher hydration and all sourdough loaf, but it is very light and airy.