Day#1
The natural yeast leiven, and the soaker
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Day #2- have all the final dough ingredients weighted and ready. Prep the ingredients for the mechanical mixing. Mix the final dough, with the goal of achieving a soft cohesive dough ball that is slightly tacky and just about passes the window pane test. Bulk fermentation until 1 1/2 times the volume is achieved.
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The final dough ingredients at the ready.
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Final dough ingredients are prepped for the mixing
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The dough after one minute at Bosch speed #1
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After an additional two minutes at Bosch speed #2, the dough is very tacky. That being said, it just about passes the window pane test.
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Straight out of the mixer. The dough came out clean. It required only a minimumal amount of bench flour. After just two hand kneads the dough ball is gaining strength.
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After only ten or so nana style hand kneads, the dough is looking shiny, soft, and just a bit tacky.
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Bulk fermentation is initiated.
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After 1:15 the dough ball is gaining volume. However, the target has not yet been achieved. Ambient temperature inside the fermentation container 78°F.
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After a total of 1:45 the volume goal increase is achieved.
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The dough ball is preshaped using bench resistance. Then a ten minute rest, before the final shaping.
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The pre-shaped dough ball is shaped into a batard, with a nice tight skin. The shaped batard is put to proof. Oven, (preheat 550°F) and steaming apparatus are ready
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45 minutes of proofing,and the poke test reveals a slightly under proofed batard. Moving on to the end game score, and bake.
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Conclusion:
Everything about this bake is wonderful.
1. The dough was surprisingly user friendly, and easy to handle. What a pleasure.
2. For all intents and purposes no adjustments were needed during any of the stages. Out of the mixer maybe 1/2 a teaspoon of flour that made its way on to the bench was used. No extra water. No wet hands needed
3. Did I mention the oven spring? Remember, this is 100% whole wheat, with inclusions too! Amazing formula. The master formula, that only a master could develop.
3. The rich dark mahogany color is making it very hard to let this beauty cool properly. However, I will exercise restraint.
Special thanks to Mariana, a knowledgeable, excellent baker in her own rite for pointing me to a part of whole grain breads, I otherwise would have passed up. For sure I would have went straight to the formula section.
That concludes another live play by play bake. Thanks for reading.
Your friend,
Will Falzon