I actually cherished how my bake earlier than this one went utilizing the barley flour scald, so I made a decision to attempt one other model. This time I added some mashed roasted potatoes and a few recent milled spelt as an alternative of all complete wheat.
Potatoes encompass round 80% water, and I didn’t actually cut back the quantity of water from earlier than, so this was a really moist dough. I most likely ought to have diminished the water, although, because it was a bit over-hydrated. Spelt additionally doesn’t respect an excessive amount of water, so there’s that as effectively.
In any occasion, the crumb got here out delicate and flavorful, however I didn’t get fairly the identical rise within the oven as final time.
I adopted together with the identical process to attempt to obtain most gluten growth. I did 2 units of coil folds, half-hour aside throughout bulk, and one set of stretch and folds. I additionally let this one go to 60% rise throughout bulk as an alternative of the standard 50% at 75 F.
I modified up the entire wheat this bake and used Scotch Fife from Farmers Storehouse together with Spelt (from Barton Springs Mill), for the principle dough. Each had been milled with my Mockmill 200 and sifted as soon as with a #30 drum sieve, and re-milled on the most interesting setting. The barley for the scald flour was milled solely as soon as on the most interesting setting.
Per the Farmers Storehouse web site: Scotch Fife is a are, crimson, Scottish grain that may be a sturdy, high-protein varietal historically utilized in whiskey manufacturing. The grain gives bread with a toasty aroma that pairs surprisingly effectively with dough recipes incorporating hints of maple syrup.
The full quantity of recent milled flour on this bake was 83.5%. I sifted 3% of the bran from the entire wheat and round 5% from the spelt. It truly is a really small quantity of bran, however I really feel it improves the flavour and lightness of the bread. You can definitely add it again in as a part of the scald.
I used my Ankarsrum to combine the dough and oven-baked it on a baking stone with steam.
I added slightly honey, which actually introduced out the malty taste of the barley.
The potatoes had been cooked in my slowcooker together with a pleasant rooster I made for dinner the opposite evening. I peeled many of the pores and skin and added them to my mini-foodprocessor and pulsed till they had been clean.
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 for round 6-7 hours or till the starter has nearly doubled. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Scald Instructions
Pour boiling water over the components and blend till included. Cowl and let cool to room temperature. I put mine within the fridge to let it cool faster.
Primary Dough Process
Observe: I exploit an Ankarsrum Mixer, so my mixing order is barely completely different from that of utilizing a KitchenAid or different mixer. Add all of the water to your mixing bowl, besides the 70 grams. Add all of your flour to the bowl and blend on low for a minute till it varieties a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour. Subsequent, add about half of the remaining water, honey, and the scald and blend for a minute. Add the levain subsequent and blend for 10 minutes, growing the pace to place #4. Let the dough relaxation for 15-20 minutes after which add the remaining water, potatoes, salt, and blend on medium-low (about pace 4) for round 14-17 minutes till you might have a properly developed, clean dough. If essential, combine longer. You need to have good gluten growth from mixing the dough.
Take away the dough out of your bowl and place it in a frivolously oiled bowl, and do a number of stretch and folds. Ensure that the dough is as flat as doable in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as effectively. Primarily based on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. If in case you have a proofer, resolve what temperature you need to set it at and what rise you’re aiming for. I had a DT of 73 F and set my proofer to 75 F and aimed for a 60% rise. Do 2 units of coil folds, half-hour aside. After one other half-hour, do a set of stretch and folds.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 25 minutes. End shaping and place in your banneton, bowl, or in your sheet pan, and canopy it so it’s fairly hermetic (be aware: It isn’t essential to cowl the dough when refrigerating it. {Most professional} bakeries don’t cowl their dough, however they do have devoted retarders for dough, so if you’re like me, be happy to proceed to cowl it). This dough may be very sticky, so ensure you use loads of rice flour in your banneton or bowl to stop it from sticking.
On baking day, you’ll be able to take the formed dough out of your fridge and bake as quickly as your oven is prepared, after scoring, after all.
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 temperature of the oven to 450°- 455° F. 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 finished and allow them to cool on a baker’s rack for so long as you’ll be able to resist.
