Following up on our current speculations about utilizing Cream of Wheat, I made a loaf with 50% COW. It labored out very effectively, although there was an unplanned additional 4 1/2-day bulk fermentation within the fridge (it was alleged to be solely in a single day).
I did not understand how effectively the COW would soak up water, however I suspected that it will take longer than ordinary. I began with 62% hydration. I might use rather less subsequent time for the reason that dough ended up somewhat sticky and did not wish to maintain its form fairly effectively sufficient. Nonetheless, end result.
This loaf used 300g of KA AP flour. I used 80g of starter (at 90% hydration). Mixing (handbook) and stretching was regular however the dough at first was pretty moist and sludgy, not nice to work with. However over a number of rests and S&F classes it improved though it by no means gave up all of its stickiness. After about 4 or 5 hours I moved the dough into the fridge for an in a single day keep. That was Friday night time.
Nevertheless, I couldn’t get again to the dough till Wednesday morning. I feared it will be over-fermented and really bitter, however neither turned out to be the case. I additionally needed to modify my baking setup since I am at the moment not alleged to raise one thing as heavy as my baking metal. As an alternative of the metal I used a big heavy baking sheet.
I formed the loaf after a preform by stretching it out somewhat then rolling it tightly up right into a batarde form.
I proofed the loaf on a skinny, smaller baking sheet with a layer of parchment paper underneath the loaf. At bake time, I slashed the loaf and put its baking sheet on the heavy preheated one, then made steam as ordinary. I saved the warmth up greater than ordinary to compensate to the shortage of the baking metal.
Baking time was 35 minutes at 410 deg F, then 5 minutes at 390 deg F.
Ultimately, the loaf rose effectively, the scoring sample allowed for good enlargement with out an excessive amount of sideways slumping, and I am pleased with the end result.
As you’ll be able to see, the loaf got here out extra yellow than most of mine do, with a reasonably open crumb for the hydration. The crumb is mushy and the crust is straightforward to chew via, with a little bit of crunch. There’s a trace of sourness however principally the loaf has a nice wealthy taste. The style goes very effectively with a cheese omelet.
General, as an experiment I might say it is a success. It is somewhat arduous to say if the COW actually added something past making the dough somewhat more durable to deal with. However the taste was richer than you’d anticipate for a plain lean dough, and with the lengthy retardation I might have thought it will be fairly a bit extra bitter. Perhaps that is what the COW delivered to the desk.
TomP
