43rd bake. 04/01/2001. 75% WW, 523 g flour.

43rd bake. 04/01/2001. 75% WW, 523 g flour.

March 31 – April 1, 2021.

(Paper plate is 9″ in diameter.)

  1. 198 g Bob’s Red Mill stone ground whole wheat.  37.8% of 523 g.
    https://www.bobsredmill.com/whole-wheat-flour.html
  2. 198 g whole grain durum “Fiber Wala” from Sher Brar Mills.  37.8%
    https://www.thefreshloaf.com/comment/469298#comment-469298
  3. 303 g bottled spring water
  4. approx 50 mg vitamin C. 50mg/523g=95 ppm.
  5. soaked approx 6 hours.
  6. 60 g Durum flour from Golden Temple, white/red bag. This has some bran, but is not whole grain.  11.5%.
    https://www.thefreshloaf.com/comment/469301#comment-469301
  7. 50 g King Arthur Bread flour. 9.6%
  8. 73 g bottled spring water.
  9. 10.5 g salt. 2%.
  10. 5 g nutritional yeast. .96%
  11. 35 g cold starter, 100% hydration, 2 days since fed. 3.3% PFF.
  12. 198+198+60+50+17= 523 total flour
  13. 303+73+17= 393 H2O. 
  14. 393/523=75.1% hydration.
  15. 25 g whole dry chia seeds. 4.8%.
  16. ferment 9 hours, in oven with light on.
  17. fold/shape/banneton, 6 hours in fridge.
  18. flip from banneton into Lodge combo cooker.
  19. bake covered, *475/450, 15 min.
  20. bake covered, 450/425, 15 min.
  21. bake uncovered, 425/400, 15 min.

 *First number is oven setting, second number is actual temperature, Fahrenheit.