100% Whole Wheat Loaf 3/24/2021

100% Whole Wheat Loaf 3/24/2021

Finally just going to try it and see what happens. Updates + pictures as I go.

 

Soaker: Combine and occasionally stirred for 3 hours, or until dough is fully cohesive. 

 

 

 

Leaven

  • (100 ± 2) g 50% Pasta Madre fed with KAF AP night before.
  • Mix with (50 ± 10) g very warm water right before incorporating with Soaker

 

Final Dough:

  • 100% WWF
  • 20% Stiff Leaven
  • 2.2% Salt
  • 90% Hydration

Note: Calculating from raw ingredients, this is a 84% Hydration dough! The water added to the stiff leaven throws things off 😉

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Fresh Milled flour and just-mixed soaker.

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Soaker after 3 hours + 3 stirs: Pinching and pulling on a small bit can lift the entire dough out of the bowl cleanly without ripping. I consider this hydrated enough to add my salt and begin bulk

 

 

 

 

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Mix in the Leaven well. Final dough temp is 75F, which is about what I want since WW fermentation can get a bit crazy 

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Dough goes in the proofing container, and is folded up to one side. As the gluten relaxes, it stretches itself via gravity. I do a coil-fold when it nearly covers the floor of the container, about every 30 minutes. 

 

Coil 1: 1:45 PM
Coil 2: 2:15 PM
**Work Meeting 🙁 **
Coil 3: 3:15 PM

Coil 4: 3:40 PM

 

At 3:50PM I give the dough one last coil foil because I notice that it is puffy enough to start taking up its own slack as it ferments. I will watch the dough and divide it when it jiggles.