Feeling *so much better* this morning after being under the weather this last weekend! The vast amount of beautiful sunlight is helping restore my health as well 🤗☀️ Crumb of recent sesame seeded, home-milled red fife this morning! Lower hydration by a bit on this one at 78% (feel like my bread flour isn't absorbing as much water as I'm used to 🤔) This recipe has quickly become a favorite - red fife really packs a punch of flavor! Pairs so well with sesame seeds 🌾 See full recipe below...
Specs: all hand mixed 💗 285g autolysed flour (15% or 47g @bartonspringsmill red fife (gift from @breadjourney 😘), 238g @kingarthurflour bread flour, & 217g water). Levain inoculation at 20% or 57g, built by mixing 1:1:1 (starter:water:flour), 5 hr activation at around 80°F (more than tripled in volume in that time frame). Autolysed 2 hours. Added levain, then 30 min later added sea salt (2.1% or 6.5g). With the addition of the levain: 313.5g total flour and 245.5g water: 78% final hydration. Performed light fold, 1 lamination (sprinkled on approx 2-3 Tbl soaked, drained black sesame seeds), & then 3 coil folds (separated by 60 min). Total bulk was 5.5 hours at around 76°F. Straight to final shape, banneton, 28 min RT proof, then refrigerated overnight 38°F, 12 hours. Baked as usual! See full methods on my YouTube channel at Full Proof Baking; link in bio 💗🌾