Made with fresh-milled Stardust wheat milled from Barton Spring Mills berries, in addition to fresh-milled spelt.
The final bake had the next proportion of bread flour than I’ve been utilizing recently. This one, I went again to virtually completely fresh-milled flour. The full proportion was 88.46%!
I made a decision to imitate my earlier bake and used a a lot smaller quantity of levain, which helped enhance the sourness by growing the majority ferment. The one subject was that I added some smoked cheddar cheese on to the levain, and that, together with the added caramelized onions and truffle cheddar cheese in the primary dough, actually delayed the majority fermentation. On high of that, I screwed up and didn’t calculate the temperature of the elements appropriately, so my dough temperature after mixing was solely 70°F. I normally goal for no less than 75°F.
I nonetheless set my proofer to 75°F and tried to push the majority to 60%. To make issues much more attention-grabbing, after I began my preliminary autolyze, my spouse insisted on beginning our weekend errands sooner than anticipated, so I left the dough within the mixer bowl for over 5 hours! By the point I did the ultimate combine and began the majority rise, which was as sluggish as molasses, I made a decision to place the dough to sleep within the fridge in a single day.
The following morning, I let the dough end bulk rising in my proofer set to 4 hours at 75°F. I then pre-shaped, rested, and did a last proof at 77°F for two hours earlier than baking.
I’ve had a couple of bakes the place, despite the fact that the dough was not under-proofed, it exploded within the oven. I’m fairly certain my oven is working scorching, so for the final couple of bakes, together with this one, I solely pre-heated it to 500°F as a substitute of my traditional 540-550°F.
The contemporary milled flour was 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.
I made the caramelized onions in my mini Crock-Pot in a single day. I ought to have used extra onions, however I solely had one onion left within the pantry, so if you happen to do that, I counsel including extra to your liking.
Each the onions and cheese had been laminated into the dough after 2 rounds of stretch and folds.
Total, even with all of the timing points, the crumb was pretty open for this excessive % of complete grains. The dough could have been barely over-proofed, however it ended up tasting superb. The truffle cheese and sweetness from the caramelized onions had been an incredible taste mixture.
Observe: the instructions under are for my regular mixing and scheduling procedures and never the weird ones as described above.
Formulation
Levain Instructions
Combine all of the levain elements 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.
Major 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 varieties a shaggy mass. Cowl the blending bowl and let it relaxation for 20 minutes. Subsequent, add the levain, salt, olive oil, and the remaining water (as wanted), and blend on medium-low velocity (about velocity 4) for round 15-20 minutes, till you’ve got a properly developed, easy dough. It’s best to find yourself with a fairly easy and silky dough. Combine longer if vital till you develop good gluten energy.
Take away the dough from the bowl and place it in a evenly oiled bowl, and do a number of stretch and folds. Be sure the dough is as flat as attainable in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Primarily based on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. When you have a proofer, resolve what temperature you wish to set it at and what rise you might be aiming for.
Do a set of stretch and folds after 20 minutes and a second one 20 minutes later. After one other 20-Half-hour, place your dough on an oiled work floor and gently pat out the dough right into a rectangle. Add a layer of onions and cheese, and end laminating the dough with the rest of the cheese and onions. Place the dough again into your rising container and let it end rising.
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. Observe: I simply learn a put up that implies it’s not essential to cowl the dough when refrigerating it. I’ve not tried this but, however that’s the method {most professional} bakeries do it, and so they do have devoted retarders for dough.
If you find yourself 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 not less than 205 – 210°F.
Take the bread(s) out of the oven when carried out and allow them to cool on a baker’s rack for so long as you possibly can resist.
