April 19, 2024 - 10:46am
CIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration
https://photos.app.goo.gl/LENMnHnx57zUesye9 [1]
We are visiting friends in the San Francisco Bay Area, so I baked a loaf of 40% whole wheat with the hardware and software (flour) they had on hand. The formula comes from the CIA Baking & Pastry textbook (the copy I have must be 15+ years old). CIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration in https://docs.google.com/document/d/1F9_WtuDY5QgAXz8nKgQi6OLm_3lU6vc-8SCtTIXC9Qo/edit?usp=drive_link [2]This was a double batch, with 15% walnuts added during a lamination fold after the formula folds.
5 hrs start to finish: 3am - 8 am. Baked in a pot with a lid using ice cubes in the pot for steam. The resulting volume was pretty good, but the parchment paper lining the pot stuck to the loaf. Sticking seems to be an issue with ice cubes in the Dutch oven for steam; the baker of The Bread Code YouTube channel had his loaf stick to the Dutch oven.
I used what my hosts had - KA white whole wheat and bread flour. The result was surprisingly delicious, even with commercial yeast and no preferment.