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.
- (500 ± 10) g CM 12% Red Hard Red Wheat Berries, Twice milled (Mockmill), no sift.
- (400 ± 5) g Tap Water, Lukecold
- AFTER COHESIVE: Knead in (11± 1) g salt.
- (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
- 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 😉
Fresh Milled flour and just-mixed soaker.
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
Mix in the Leaven well. Final dough temp is 75F, which is about what I want since WW fermentation can get a bit crazy
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.