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First daily bread in DO

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Boule, final rise in DO, cold DO into preheated mini-oven

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BKR %WEIGHT (GRS)2-DAY SCHEDULE

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Desired total weight800DAY 1

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Mix all ingredients except salt0:1019:30

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Autolyse1:0019:40

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wholemeal wheat20,0075Add salt and knead0:1520:40

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spelt20,0075Bulkferment 2 hours, S&F at 50 and 1002:0020:55

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stoneground white60,00224Start Retard22:55

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total flour100,00374DAY 2

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water62,67234Take out of fridge, back to room temp1:159:00

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starter33,33125Divide and preshape0:1010:15

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salt1,877Benchrest 10 minutes0:1010:25

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seeds (sesame & flax)8,0030Shape and proof (in DO)2:0010:35

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rolled oats8,0030Load into oven0:0512:35

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totals213,87800,00Bake covered (start at 240 C)0:2012:35

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Lower temp (200 C), remove cover, finish bake0:2012:55

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Check doneness (internal temp was 96 C, so left it 6 mins more)0:0613:15

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HydrationStarter last feedEnd bake13:21

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flour in starter62desired weight200

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flour in dough374flour80Start oven0:1212:23

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total436water80

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old starter40Last starter feed (on Day 1)6:0013:30

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water in starter62rye27

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water in dough234

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total297

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hydration68

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NOTES

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In theory hydration is 68%, but with the seeds and oats it felt a lot dryer.

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Temperatures in my ancient mini-oven are unreliable; the dial goes to 250, but it doesn't get that warm by a long shot.

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Long autolyse because I wanted to finish watching the Dog Whisperer :).

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The dough still felt pretty cool during shaping. I warmed up the DO ever so slightly (put it in the sink with a bit of warm water for a few seconds) for final proof.

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After that, everything went beautifully - only I had to scratch the bread out of the DO after baking.

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See blog: http://mevrouwj.blogspot.com/2010/11/stuck.html

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