About 9 1/2 month ago, I thought I knew it
all and made 10 lbs of dough from a starter
split in half and one part grown regular,
the other half with 200 % hydration and kept
cool. The resulting bread had some metallic
taste which I did not like. Luckily, I baked
only 1/2 of the dough, when I discovered
the problem.
As a result, I had 5 lbs of bread,
which
I cut in cubes, dried it in my
food dehydrator,
ran it through the blender and
the grain
mill. The result was a fine flour
from already
baked bread. I am keeping it
in the freezer.
I used 742 g of this baked bread
flour. I
still have more as well as newer
material
from my rye baking tests.
The other 5 lbs of dough, I cut
in 1/2 lb
pieces, put it in the freezer
and used it
once and a while as an additon
when making
bread. From that frozen dough,
I had 594
g left. For this portion, I added
2 % water
( with baker's percentage it's
71g).
That failed dough was with 70 % full grain
rye and 30 % full grain spelt with 68 % hydration
and 2 % salt. I had to consider the water
in the frozen dough and the salt in the baked
bread flour.
From my baby rye starter, about 5 1/2 month ago, I had 300 g starter
sitting in the fridge which I fed with doubling
to 600 g, then added another 200 g water
and 200 g flour (all rye) to grow 1000 g
rye starter.
With my sourdough calculator (in new window), I calculated 25 % starter % of total dough,
69 % hydration, starter hydration 100 % and
1.8 % salt gave me a total weight of 4000
g.
I figured that I would need maybe
50 % of
bread flour to get some decent
rise and used
1100 g King Arthur "Better
for Bread"
flour for that.
After mixing (in two batches)
- I added another
1 % water (22 g) because I felt,
that the
dough could use it. I rose it
for 2 hours
with a punch down after 1 hour.
I should have let the dough rest
longer after
shaping but it was late, so I
made it quick.
The baking temperature was 550
F for 10 minutes,
then 425 F with 2 bowls of water
boiling
all the time for steam.
The crust is a little bit dense
but very
elastic - the thumb impression
on the crumb
picture is barely visible. The
crumb is moist
and the taste is excellent -
exactly what
one would get in a German bakery
as "Mischbrot". |
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