26th bake. 11/25/2020. WW, semolina, chia, oats.

26th bake. 11/25/2020. WW, semolina, chia, oats.

Nov. 25, 2020.

2nd bake of the day. Started the dough in the morning.  Again, not much measuring, just 3/4 tsp salt, 1/4 tsp instant dry yeast, which turned out to be too much.

Soaked some whole berry hard white winter wheat (Prairie Gold) for 18 hours. Around 9 am ran it through the blender with enough water to make a smooth paste. Emptied the paste into a mixing bowl. Had to use more water to get the remnants of the paste out of the blender container.

Added whole chia seed and old fashioned (ie, thick) rolled oats. Let it soak a while, then added some Deep brand semolina. Let it soak some more then added more semolina. And 3/4 tsp salt.

Finally added some Gold Medal bread flour, a dollop of sourdough starter, and 1/4 tsp of instant dry yeast, all mixed/dissolved in spring water. Used a silicone scraper to fold it into the dough.

It seemed the right hydration, so let it bulk rise, doing at least 2 stretch and folds.

Went and did some other things, and it rose too much.

Did a final fold, a shape, and put in banneton, and put in fridge.

Pre-heated oven.

Baked in 3.2 qt  Lodge combo cooker. Lid on, 20 min at 425 F.  Lid off 25 min at 425 T.  Final internal temp 209.5 F.

Gonna wait until tomorrow AM to cut open.