06/01/2021.
Mix flours. Autolyse/soak, bulk ferment. Proof overnight.
- 470 g Patel brand stone-ground whole grain durum. https://weightloss-slim.fit/comment/469299#comment-469299%3C/a%3E
- 470 g Bob's Red Mill whole wheat (red).
- 65 g Arrowhead Mills organic all purpose.
- 62 g King Arthur bread flour.
- 39 g King Arthur bread flour in levain.
- 1106 g total flour.
- 917 g water, counting the water in levain, but not counting the chia's water. 83% hydration.
- 22 g salt.
(will fill in more details later.)
- idaveindy's Blog
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I'm not happy with this bread. It seems both under-fermented and under-cooked. The crumb is a bit rubbery and spongey.
I used my home-made "Red" starter instead of the usual Cultures for Health San Francisco sourdough starter. It not quite as active/powerful. So I should have let the bulk ferment go longer, and perhaps let the levain get more mature.