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100%WWBrannyLevain
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ABCFGJK
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100% Whole Wheat Branny Levain Date
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Hydration = 72%
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Total Dough Weight1500% Total Flour in Levain31%Total Flour in Preferments31%
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IngredientsTOTAL FORUMULALEVAINFINAL DOUGH
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%gr% gr
Ingredients
gr
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Total Flour
100%807100%247
Total Flour
560
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WW Flour100.0%807100%247WW Flour560
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Oil3.0%24Oil24
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Honey8.5%69Honey69
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Milk39%315Milk315
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Water33%266100%247Water19
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Salt1.8%15Salt15
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Yeast0.55%4Yeast4
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Seed40%99
Levain-seed
494
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Toadals185.9%1500240%5931500
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1. ~24h before dough mix (night before), combine equal parts RYW and WW flour to build starter. Incubate overnight @ ~27˚C (80˚F).
2. ~12h before dough mix (morning of) : 55# sieve all flour and use all retentate for levain. Storebought WW flours yield 20-30+% retained 55# sieve fractions. ODO Sprouted Wheat consistently yields 31%, hence the formula above. Adjust accordingly for your WW flour.
3. Incubate levain @ ~27˚C (80˚F) all day.
4. Disperse levain into final (25˚C/77˚F) milk, then mix in oil and honey.
5. Distribute yeast through pass-through flour (optional: add 1 tsp diastatic malt).
6. Mix flour and salt into levain-milk mixture. Pince, squeeze, kneed, slap and fold until gluten development begins.
7. Bulk ferment ~60 min @ ~25˚C (77˚F) with a letter fold at 30 minutes. Should see some expansion (25-50%) by end.
8. Shape and pan (margarine-coat to prevent sticking).
9. Proof 40-60 min @ 25˚C (77˚F) until ~3/4" above pan edge.
10. Score and bake 20 min with steam @ 190˚C (375˚F), then ~30 min without steam at 175˚C (350˚F) until internal temp = 90˚C (195˚F).
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