Made with fresh-milled durum, Butlers Gold WW, selfmade Greek yogurt, and the whey from the yogurt instead of water.
My spouse had simply made some recent Greek yogurt within the Prompt Pot, and I figured it couldn’t damage to make use of a few of it together with the whey that usually would have been tossed out.
General, the crumb was good and moist, and the recent milled durum and entire wheat flavors shone via. This made superb grilled bread topped with some recent cheese.
This bake had 76 % recent milled flour, milled with my Mockmill 200. I sifted as soon as with a #30 drum sieve and re-milled on the most interesting setting for the Butler’s Gold WW from Barton Springs Mill, and I sifted the durum with a #30, re-milled, and sifted once more with a #40.
I used my Ankarsrum to combine up the dough and open-baked it on a baking stone with steam.
Method
Levain InstructionsÂ
Combine all of the levain elements 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 primary dough instantly or refrigerate for as much as 1 day earlier than utilizing.
 Predominant Dough Process
Be aware: I exploit an Ankarsrum Mixer, so my mixing order is barely totally different from that of a KitchenAid or different mixer. Add all of the whey or water to your mixing bowl apart from about 1/4 of the water. Add all of the flour to the bowl and blend on low for 1 minute, till it types a shaggy mass. Cowl the blending bowl and let it relaxation for 20 minutes.   Subsequent, add the levain, salt, yogurt, olive oil, and the remaining water (as wanted), and blend on medium-low velocity (about velocity 4) for round 12 minutes, till you’ve gotten a properly developed, easy dough. You need to find yourself with a reasonably easy and silky dough.
Take away the dough from the bowl and place it in a evenly oiled bowl, and do a number of stretch and folds. Be certain that the dough is as flat as potential in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Based mostly on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. When you’ve got a proofer, resolve what temperature you need to set it at and what rise you’re 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 publish that means it isn’t essential to cowl the dough when refrigerating it. I’ve not tried this but, however that’s the approach {most professional} bakeries do it, and so they do have devoted retarders for dough).
When you’re 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 inner temperature is at the least 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 possibly can resist.Â
