Whole-Wheat
- 700g JS
- 550g 75°F H2O
- 225g AP Flour
- 525g WW Flour
- 20g salt + 50g H2O
| 1. Mix » Rest | Now using just the metal bowl throughout the process, rested 45 min |
| 2. +Salt & Water » Bulk Rise » Turns | 4 hrs (every 30 min) » 7 turns, 8x each |
| 3. Pre-shape » Cold Rise | Both loaves into the fridge |
| 4. Loaf I: Final Shape » Rest Bake | 72 hr cold rise, shaped with rice flour, rested 20 min. (held a perfect lame score), baked 25/20 |
| 4. Loaf II: Final Shape » Rest Bake | 6 day cold rise, shaped with rice flour, rested 15 min. baked 25/20 |
The experiments continue…
NOTES: The first loaf was a little dense and chewy… also, a little dry. The second loaf sat in the fridge for 6 days – ugh. My fault. It was a busy week. The second loaf didn’t hold its shape or the lame. It was gooey and wet, and a little frozen from being at the back of the fridge. It certainly smelled like sourdough – ha! And, it stuck to the pan. However, it did taste great, despite it’s smooshed shape.