Flour Water Salt Yeast 50% Whole Wheat
One of mye absolute favorite breads is Ken Forkish' 50% whole wheat bread with a yeasted pre-ferment from Flour Water Salt Yeast.
Made at 00:30 before going to bed:
- 500g White wheat flour
- 340g Water
- 0.3g Yeast
Combined and let rest in room temperature ~22C.
- 500g Fine whole wheat flour
- 460g Water, 38C
- 22g Salt
- 3g Yeast
Hydrated and proofed the yeast in the warm water for a few minutes, until I combined it all to a paste, added it to the pre-ferment and combined everything using the pincer method.
Gave the dough some stretches to develop it a little, and finished the mix with the dough at the target temperature of 28C.
Bulk fermentation lasted for 4 hours in a 25C kitchen - pushing it. Stretches and folds every 15 minutes, starting 30 minutes in. 4 in total.
The dough was at its very peak, threatening to collapse as I pulled it out to the table. Split in half, formed loose rounds and let rest 15 minutes. Then shaped rough batards, and transferred to appropriate baskets. Because I don't have a big enough oven to fit two oval cast irons, I can only bake one elongated bread at a time. So I transferred one basket to the refrigerator immediately.
The second loaf went for 50 minutes in a 25C kitchen.
Baked in an oval dutch oven with lid for 30 minutes, then uncovered for 15 minutes. All at 245C. Immediately after pulling the first loaf, I baked the second one from the fridge. It was a tinge over-proofed, but came out very nice all the same.