Saturday, March 19, 2016

Wood fired oven bread at 600deg f (315c) !

After baking a couple pizzas at 750 deg. I waited another hours then baked these rustic sour dough Baguettes made with a combination of organic AP, Spelt, Whole Wheat, and Rye Flours.
They Cooked in 12 minutes !  I admit the scoring went a little wild , but boy,  a great crust and chewy crumb.  Formula is below.

In the oven with my flashlight (torch)


A little scoring blow out but its hard to get this type of wood fired crust in a conventional oven




Bread Recipe CreatorgmOZ
Total desired Bread Weight (gm) -->1200.042.3
Desired Bread Hydration %75.0%
Desired % of Starter you want in total dough Wt.15.00%180.06.3
What is the Hydration of the Starter, biga, or poolish you are using100.00%
Your starter hydration contains : Flour 90.03.2
Water 90.03.2
Total Flour to add at desired % hydration Minus Flour already in Starter595.721.0
Total Water to add at desired % hydration minus Water already in Starter424.314.9
% Of total flour used in preferment13.13%
Desired Flour Mix - (Must add to 100%)100.0%
% AP or bread50.00%297.910.5
% WW15.00%89.43.1
% spelt30.0%178.76.3
% Rye5.00%29.81.0
% other0.00%0.0
Dry yeast varies from 1-3%0.05%0.30.01
Don't forget the Salt (2% is common)2.00%13.70.5