63rd bake. 10/15/2021. 90% WW.

63rd bake. 10/15/2021. 90% WW.

Oct. 15, 2021.

Goal: 90% WW, no Sharbati this time, 3/8 tsp ADY, 90+ g old dough.

A: 9:15 am, mixed 108 g Patel SG WW durum, 81 g H2O, 93 g old dough from previous batch.

B: 10:25 am, mixed 252 g BRM SG WW, 189 g H2O.

108 + 252 = 360 g WW

C: 10:31 am, mixed/kneaded-together A + B.

11:35 am: mixed 50 g H2O + 6 g powdered milk, and kneaded it into C.

Kneaded in 3/8 tsp active dry yeast.

11:50 am: kneaded in 8 g salt, then kneaded in 40 g organic AP flour (Arrowhead Mills.)

Total flour (not counting old dough): 360 + 40 = 400g. 

360 / 400 = 90% WW. 

Total water (not counting old dough) 81 + 189 + 50 = 320g. 

Hydration (not counting old dough): 320 / 400 = 80%.

12:06 pm: kneaded in 5 g grapeseed oil. Let sit in container at room temp.

12:50 pm: put container of dough in fridge.