Made with contemporary milled spelt and complete wheat. I mashed some steamed potatoes, added olive oil, truffle cheddar cheese, and completed them on my smoker. I additionally added some do-it-yourself Greek yogurt for some additional softness.
I made this final weekend, and I ended up over-proofing the majority. I began off the majority in my proofer set to 76°F, with a goal rise of fifty%. I needed to depart to see the Implausible 4 film, so I set the proofer to 70°F after 2 hours and left. After I got here dwelling nearly 5 hours later, it had risen to round 100%. It nonetheless ended up fairly good, but it surely was undoubtedly over-proofed. (BTW, the film was wonderful!).
I made one giant miche for this bake.
This bake had 73% contemporary milled flour, milled with my Mockmill 200. I sifted as soon as with a #30 drum sieve and re-milled on the best setting.
I used my Ankarsrum to combine up the dough and open-baked it on a baking stone with steam.
The crumb was open, smooth, and moist from all of the potatoes and yogurt. It might have been even higher if not for the over-proofing, however nonetheless made superb grilled bread with olive oil and melted cheese :).
System
Levain InstructionsÂ
Combine all of the levain substances collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has nearly doubled. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.
 Major Dough Process
Observe: I take advantage of an Ankarsrum Mixer, so my mixing order is barely totally different from that of a KitchenAid or different mixer. Add all of the water to your mixing bowl besides the 70 grams of water. Add all of the flour to the bowl and blend on low for 1 minute, till it kinds a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour.   Subsequent, add the levain, salt, potatoes, yogurt, and the remaining water, and blend on medium-low velocity (about velocity 3) for round 12 minutes, till you could have a properly developed, easy dough.
Take away the dough out of your bowl and place it in a calmly oiled bowl, and do a number of stretch and folds. Make certain the dough is as flat as potential in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as effectively. Primarily based on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. When you have a proofer, resolve what temperature you need to set it at and what rise you might be aiming for. If the dough is absolutely developed, you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping and place in your banneton, bowl, or in your sheet pan, and canopy it so it’s fairly hermetic (word: I simply learn a put up that means it’s not essential to cowl the dough when refrigerating it. I’ve not tried this but, however that’s the manner {most professional} bakeries do it, and so they do have devoted retarders for dough). This dough may be very sticky, so ensure you use loads of rice flour in your banneton or bowl to forestall it from sticking.
If you find yourself able to bake, preheat your oven to 540°F an hour beforehand and put together for steam. Let your dough sit at room temperature whereas the oven is warming up. When able to bake, rating as desired. Put together your oven for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. I then decrease the temperature of the oven to 450°F for a miche or 455°F for smaller particular person loaves. Bake till they’re good and brown and the interior temperature is not less than 205 – 210°F.
Take the bread(s) out of the oven when performed and allow them to cool on a baker’s rack for so long as you’ll be able to resist.Â
