The formula:
General Mills extra fancy Durum wheat 500g - 100%
Water 520g - 104%
Instant yeast. 2.5g - .5%
Kosher salt. 10g - 2%
Process
1 - Flour and water autolysis 30 minutes
2 - combine the yeast and salt with the autolysis four
3 - Transfer into the fermentation tray. Rest for 20 minutes covered.
4 - fold the dough on to itself on all sides. Rest for 20 minutes
5 - Preform coil folds at 20 minutes. Intervals for a total of four. Reducing the number of coils preformed after each internal. As the dough builds strength.
6 - rest the now more structured dough for eighty minutes.
7 - ever so carefully dump the dough onto a well floured work surface
8 - preheat the oven to 550°F
9 - ever so carefully divide the Dough slab into four equal pieces. Place the dough on a sheet of parchment, on a Peel so they are oven ready. Rest the loaves for two hours uncovered.
10 - the loaves are baked two at a time on a steel/stone. After loading the first two loaves the oven temperature is dropped to 475°F. After 15 minutes, the two loaves are moved off the steel onto the middle rack for an additional 13 minutes.
11- preheat the oven back to 550°F. For 10 minutes.
12 - repeat step ten with the other two loaves.
Autolysis
The final dough
Rest covered
Fold the dough on to itself on all sides. Rest covered for 20 minutes.
Before the first coil folds
After coil fold #1
After the fourth set of coil folds the dough has gained a lot of strength. Now for the last rest covered,for 80 minutes.
Using a bowl scraper the dough slab is carefully sperated from the pan. The edges are floured.
The dough slab is carefully dropped on to the floured bench. Then the slab is ever so gently shaped into a rough rectangle.
The slab is divided in four equal pieces
Finally the four loaves are transfered to the parchment lined peels, and rested uncovered for Two hours. Before going into the piping hot oven. After the first two loaves are loaded the oven temperature is dropped to 475°F
Conclusion
While mixing the autolysis I noticed the dough had a much thicker viscosity compared to the previous high gluten white flour bake. I decided to raise the hydration slightly to match the viscosity to that of the white flour bake. Other than that, everything progress as expected.
I submit, two shades of done. I like the dark wood oven style. Bread.
I hope you enjoy this formula and try it out for yourselves.
This formula is based on the work of Martin Philipe, the head baker over at King Arthur flour. His original formula, plus instructional videos can be found there.
