22nd bake, 09/21/2020. Over-proofed, again.


22nd bake, 09/21/2020. Over-proofed, again.

Sept. 21, 2020.  Goal 1240 g total dough, with bread spice. 

5:41 pm. Mixed 407 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 118 g home-milled hard red winter wheat, (625 g total flour), 531 g water, (531/625=.85), 12.5 g salt (2%). Plan for a 1.5 hr soak/autolyse.

[ Autolyse: 1 hour 35 minutes.]

 7:16 pm. Folded in 44 grams of 100% hydration starter (generic AP flour), 8 grams water, 17 grams generic AP flour.   Overall hydration so far: (531+22+8) / (625+22+17) = 561 / 664 = 84.5%

625 / 664 = 94% whole grain.

7:46 pm – 7:51 pm. Stretch and fold, and fold in 1 tsp ground bread spice. (By pre-ground volume: 1/3rd coriander, 1/3rd caraway, 1/3rd fennel.) Spices were raw, not roasted.

7:57 pm. added 5 grams water. 566 / 664 = 85.2% total hydration.

Total weight, calculated: 1239 grams.

8:21 pm: Stretch and folds.

8:53 pm. Stretch and folds.

9:25 pm. Stretch and folds.

9:44 pm. Stretch and folds.

10:09 pm. Stretch and folds.

[ Bulk ferment, 4 hours, 7:16 – 11:16 pm ]

Weight, measured: 1227 grams.

11:16 pm. Fold and did a weak shape (no pre-shape/rest), put in banneton and into fridge.

Sept. 22, 2020.

6:14 am. Take out of fridge. Went back to bed.

9:08 am. It rose too much at room temp. Put back in fridge.

9:09 am. Start pre-heat of oven and Lodge cast iron combo-cooker, target 495/475* F.

Oiled heated pot with grape-seed oil, dusted with fine semolina. Forgot parchment paper again.

[ Final proof, 11:16 pm – 9:56 am, 10 hours + 40 minutes ]

9:56 am. Bake covered, 495/475 F, 10 minutes.

10:06 pm. Bake covered, 470/450 F, 10 minutes.

10:16 am. Bake covered. 450/430 F, 10 minutes.

10:26 am. Bake UNcovered, 420/400 F, 20 minutes.

10:46 am.  Bake uncovered, 400/380 F, 10 minutes.

10:56 am.  Internal temp 210.0 F.  Total bake 60 minutes.

Virtually no oven spring at score lines, they weren’t deep enough. There was some oven spring over-all as evidenced by exapansion cracks throughout the top crust. Ergo, final shaping was too weak and didn’t form a good gluten skin/cloak.

I should have left it in fridge, as the expansion during the room-temp final proof was too much.

 

I always let boules cool upside down. This was the first time the upper crust collapsed.

(to be updated with crumb photo.)

* First number is oven thermostat setting, second number is a store-bought oven thermometer.



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