Life’s pace slowed for a moment today, so out came the flours. I made 3 doughs. 1] 50% Highwood Crossing Unbleached White, 50% Gold Forest Grains Whole Wheat. 2] 50% Highwood Crossing Unbleached White, 50% Gold Forest Grains Rye and 3] 100% Highwood Crossing Unbleached White. So a white, a whole wheat, and a rye. All with roughly 80% hydration, 1ml salt and active dry yeast per 100g flour.
The whole wheat seemed to proof the fastest, and was the most slack. Next was the rye, and then the white – which is odd, perhaps attributable to the white flour being cold [straight out of the cellar].
Below is a photo essay illustrating the doughs post ferment/pre final rise; the probe thermometer reading internal loaf temps inside my temp wood fired oven [grateful, as they cooked faster than anticipated]; the finished loaves [the white a tad small as some dough was nicked to make a small pizza for lunch while the oven was really hot]; my use of the coals when pulled out to bake: grilled some bugers for dinner; and lastly, a quick shot of the oven walls white from exceeding 600F [I think], burning off any residual soot.
So nice to have you on the twitter now Kevin ! It is a great way of sharing fresh posts with people who like to read your work Looking forward to hearing more about the oven adventures
Wish I lived closer. I’d drop in for a burger and some brilliant looking bread. Cant wait for my own wood fired oven. Starting to search out some local sourdough.
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I’ve read through the posts about your WFO and I’m inspired to look into doing something like this for myself! Have you ever cooked with a Dutch oven in the grill pit?