Today in addition to the Hamelman Challah, our rye starter was floating so we needed to put together bread.
Inspired by Hamelman’s Vermont Sourdough with increased whole grains today’s dough is really a 1.2.3 with an emphasis on pumpernickel…simply because I didn’t feel like working at it.
384 grams of floating starter, 768 grams of water and @1100 grams of flour split: 200 Whole Wheat, 300 Pumpernickel and 600. I actually dropped the bread flour a little because of the increased whole grain pumpernickel.
Did the usual, 20 minute autolyse, added my salt and because of the added whole grains I was tempted to put in a pinch of yeast..oh the horror! But in the end I didn’t!
Love the slap and folds….they really work the dough into a workable mass although I tend to find pieces of dough in the weirdest places…stuck to the wall, the underneath of the cabinets I then did some stretch & folds every 30 minutes for the first two hours with a total bulk ferment of 3.5 hours because we needed to leave the house for an event. Into the bannetons for their overnight slumber “in zee külher.
This morning I heated the oven, upended the bannetons onto parchment and scored. I was a little worried about one of the loaves…
it looked like it flattened out and although the scoring was sufficiently deep, halfway through baking when the covers were removed, it looked like the weren’t going to split. I helped it along and reopened those wounds…probably not the best technique but what the heck….this is all one big experiment anyway.
OMG…Ron is in heaven so much so he called Wolfie in Germany to brag. He says it smells like the air outside the brewery in his home town of Eschwege! There are random yummy sounds coming from the family room.