This recipe is based on the Field Blend #2 recipes in Ken Forkish’s Flour Water Salt Yeast. I have been concentrating on this particular recipe for consistency while I determine the best method for me to achieve the elusive oven spring. Forkish adds a tiny bit of yeast that the purists in artisan bread baking eschew. Once consistent results are achieved, the next step is to eliminate the yeast from the formula. Meanwhile, my goal is to find the right blend of technique, I.e., levain prep, percent of water, combination of grains, length of bulk ferment and length of proofing of the final loaves without overdoing it in my quest for better height in my loaves as well as better scoring before baking. And let’s not forget the baker’s percentage formula….gotta figure that out too because I don’t think I’ve been deducting the levain flour from the total dough flour….that’s for next time…which means this formula is a little higher percentage flour than 100%.
75 gr. Rye Sour
25 gr. Wheat Sour
100 gr. 90 dF Water
100 gr. WW Flour
Ferment for 12 hours.
650 gr Bread Flour
100 gr. rye flour
150 gr. WW flour
650 gr. 90 dF Water
Autolyse for 30 mins. Add 21 gr. salt, 2 gr. yeast and 200 gr. prepared levain.
Pinch and squeeze it all together. Mixed dough temp is 75 dF. Place in proofing box. This is my microwave with a measuring glass of water immediately boiled inside.
Stretch & fold dough every 30 minutes for the first two hours. Bulk fermentation to almost double only took 3 hours at which time I transferred it to the lightly floured counter for dividing and preshaping.
After bench resting the dough for 30 minutes, it was final shaped and put into two bannetons and left for 1 hour at room temperature.
After scoring the loaves, always a challenge, they were baked in covered dutch ovens heated to 475 dF for 30 minutes, then 20 minutes uncovered.
And a successful bake it was!