73rd bake. 12/08/2021. WW, WG Rye, WG durum.

73rd bake. 12/08/2021. WW, WG Rye, WG durum.

Dec. 8, 2021.  74th bake.

The goal is to make at least 1300 g of dough, of approx 90% whole grain.  1300 to 1350 of WW dough fits nicely in the lid portion of my Lodge 3.2 qt combo cooker.

I want to try out this whole grain rye flour, just to get a taste of it.  And I have this roller milled whole grain durum I need to use up.  

This came out to 1340 g (calculated) less whatever sticks to bowl, utensils, and gloves.

  • 75 g Sher Brar Fiber Wala whole grain durum. 
  • 75 g whole rye, Malsena brand from Lithuania. 
  • 14 g salt, mostly Himalayan pink salt. 
  • 572 g bottled spring water. 
  • 456 g Bob’s Red Mill stone-ground whole wheat, from red wheat. 
  • Let it soak for 90 minutes. 
  • 35 g bottled water. 
  • 67 g Gold Medal Bread Flour. 
  • 46 g of refrigerated starter, 100% hydration. (16 g of “Red” homebrew. 30 g of CHF San Fran.) 
  • 2 tsp of ground toasted bread spice. [1] 
  • 1 tsp of dry whole caraway seeds. 

Dough weighed 1322  g at time of shaping and putting in banneton. 

 

Notes:

1. Bread spice formula (courtesy of Hanseata): 2 parts (by volume) whole coriander, 1 part whole caraway, and 1 part whole fennel. Toasted in a dry frying pan until fragrant, then cooled, then ground.