Ok, back to the BBA whole wheat recipe.
I put together the soaker with stone ground rye flour. It was 4.25oz flour to 6oz water. Covered, left on the counter.
Then I put together the poolish. I used KA whole wheat flour. 6.75oz flour to 6oz water plus 1/4tsp yeast. The directions say to "mix the flour and yeast, and add the water until it forms a thick paste. Stir only enough to hydrate the flour."
First problem: 6oz of water was not even enough to pick up all the flour. I had to at least double the water to make something that didn't resemble Play-Doh.
I got it to a "thick paste" consistency, and waited a few hours for the first bubbles. I then popped it in the fridge overnight.
Tonight, I put the 9oz of whole wheat flour in the bowl of my mixer, added the 1 1/3tsp salt, and 1tsp IDY. I just now realized I forgot to add the 2Tbs honey :( Darn. Anyway...
Next the soaker and poolish went in. Stir until it all came together, then onto the Kitchenaid with the dough hook. 8 minutes in there, and about 1/4 cup of water later, I finished kneading by hand.
About another 6 minutes by hand, and the dough passed the windowpane test, and was a little on the sticky side. I went for more hydration than last time, in hopes of opening up the crumb.
2 hours in my 70 degree bathroom produced a nicely doubled dough ball.
Shaping and panning produced these. I was careful to degas the dough as little as possible, but they did end up quite small. They weight almost exactly 18oz each.
90 minutes of proofing at 70 degrees yielded this disappointing sight:
They're slashed and baking now. More to come.
-Joe
I put together the soaker with stone ground rye flour. It was 4.25oz flour to 6oz water. Covered, left on the counter.
Then I put together the poolish. I used KA whole wheat flour. 6.75oz flour to 6oz water plus 1/4tsp yeast. The directions say to "mix the flour and yeast, and add the water until it forms a thick paste. Stir only enough to hydrate the flour."
First problem: 6oz of water was not even enough to pick up all the flour. I had to at least double the water to make something that didn't resemble Play-Doh.
I got it to a "thick paste" consistency, and waited a few hours for the first bubbles. I then popped it in the fridge overnight.
Tonight, I put the 9oz of whole wheat flour in the bowl of my mixer, added the 1 1/3tsp salt, and 1tsp IDY. I just now realized I forgot to add the 2Tbs honey :( Darn. Anyway...
Next the soaker and poolish went in. Stir until it all came together, then onto the Kitchenaid with the dough hook. 8 minutes in there, and about 1/4 cup of water later, I finished kneading by hand.
About another 6 minutes by hand, and the dough passed the windowpane test, and was a little on the sticky side. I went for more hydration than last time, in hopes of opening up the crumb.
2 hours in my 70 degree bathroom produced a nicely doubled dough ball.
Shaping and panning produced these. I was careful to degas the dough as little as possible, but they did end up quite small. They weight almost exactly 18oz each.
90 minutes of proofing at 70 degrees yielded this disappointing sight:
They're slashed and baking now. More to come.
-Joe
