I haven’t made bread with my Yeast Water starter in a while so I figured I would try making a YW levain using my proofer set at 86 degrees F. and see how it came out. I was hoping the proofer would allow the YW levain to develop better than it usually does and it did not disappoint. The levain was made in 2 builds with the first one lasting 7 hours and the second about 4 hours.
Since I was not going to use my sourdough starter in this one I figured I would use some buttermilk to give the dough a little bit of tang. I wanted to make at least a 50 plus percent whole grain bread so I used the Turkey Hard Red Wheat flour again along with some Organic Bread flour from KAF, Barley flour, Wheat Germ for some nuttiness and some Potato flour to round it out.
I picked up some smoked cheddar just for this bread and added some walnut oil to add a bit more nuttiness as well.
I followed a similar time schedule using my proofer as I did for my last bake using my normal bulk fermentation for the dough to develop the flavor.
The final dough came out as good as expected with a nice dark crust with cheesy goodness throughout the tender open crumb.
Levain Directions Build 1
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. (Note: I used my proofer set at 85 degrees).
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Levain Directions Build 2
Add all the ingredients listed to the levain from Build 1 and mix well. Let it sit in your proofer or a warm place about 85 degrees for 4-5 hours until the starter is nice and bubbly and has doubled in size.
Main Dough Procedure
Mix the flours, buttermilk and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. Next add the salt, starter (cut into about 7-8 pieces), walnut oil, and mix on low for 4 minutes. Next add the cheese (cut into small cubes) and mix on low-speed for another 2 minute to incorporate the cheese evenly. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. (Note: I used my proofer set at 80 degrees). After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. ( I used my proofer set at 80 degrees F.) Remove the dough and shape as desired. I made 1 large miche but you can make 2 boules or other shapes. Place your dough into your proofing basket(s) and cover with a moist tea towel.
I put the dough in my proofer set at 85 degrees F. The dough will take 1.5 to 2 hours depending on your room temperature or it will take 1.5 hours in the proofer. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 450 degrees. For the large Miche I baked at 450 F. for 35 minutes and another 40 minutes at 425 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.
mookielovesbread 