Made with roasted candy potatoes, contemporary milled durum, contemporary milled Blue Hopi corn flour and King Arthur bread flour.
I used to be proud of the great purple taste.
I often have a better % of contemporary 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 means, it’s a flavorful bake.
I roasted the purple candy potatoes till they had been good and delicate 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 best 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 best setting.
Method
Levain Instructions
Combine all of the levain components 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 nearly doubled. I like to make use of the starter as quickly because it has peaked. You possibly can refrigerate it and use it later or the subsequent day, however it might lose a few of its strenght if not used straight away.
Most important Dough Process
Be aware: 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 apart from about 1/4 of the water. Add all of the flour to the bowl and blend on low for 1 minute, till it types 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 will have a properly developed, clean dough. Don’t be afraid to combine longer. I’ve discovered that upfront gluten improvement is essential if you’d like a pleasant open crumb.
Take away the dough from the bowl and place it in a calmly oiled bowl, and do a number of stretch and folds. Make 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 an observation. When you have 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 further one half-hour later provided that wanted. It’s essential 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 inner temperature is no less than 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.
