50 percent long soak 1

Jonathan Bethony, who runs Seylou Bakery in Washington DC, mills his own wheat and uses 100% of the grain. Talking to him for Eat This Podcast I learned about the difference in bran between softer European wheats and harder North American wheats. My wholemeal, from softer wheats, has larger flecks of bran that cut through the gluten network so the bread doesn’t rise as much. Having learned more of the details, I decided to give my brown flour a really long soak before making the dough.

This soaking period, without any leavening, is usually called an autolyse. Before, I’ve generally done a 30 minute autolyse, maybe an hour. Then lately I upped it to overnight, although that was for all the flour. For an experiment, I decided yesterday to soak only the wholemeal. I hoped that a long soak with more available water (not absorbed by the white flour) would soften the larger flecks of bran even more, so the dough structure would survive better. Also, hearing that Jonathan pushes hydration to 100 and even 110 percent, I thought that I could usefully push mine to 80% (from about 70% most of the time).

So, at the same time as I started the second build of the wholemeal leaven, I put the rest of the wholemeal to soak in all of the water, 300g of flour in 600g of water (200% hydration). A soupy mess. Eight hours later I added the leaven (350g at 75%), the strong white flour (500g) and the salt (17g). After mixing by hand to incorporate and distribute everything I did a set of folds at roughly 30, 60 and 120 minutes. After three hours of bulk fermentation I pre-shaped the loaves as gently as I could, gave them a bench rest of 30 minutes and then put the shaped loaves into the fridge for an overnight rise.

Slashed and baked from cold in a Dutch oven at 235°C for 26 minutes, before removing the lid and giving another 26 minutes at a slightly lower temperature.

50 percent long soak 2

The rise was great, with good oven spring. The texture was fabulous, with a crisp crust and a soft, light crumb. The structure was open, without any giant holes, and that’s the way I like it, uh huh.

Tasted pretty good too. I could be mistaken but I think the nuttiness of the grain is more pronounced and perhaps the long fermentation also brings out more of the natural sweetness. Next time I might even try pushing the hydration to 85%

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