Wheat Loaf in Dutch oven

Zorra has invited us all to come to her blog warming party and asked us to bring a loaf of bread. Have a look at this month’s Bread Baking Day #57.

The idea of a party made me turn on some music. Sometimes I like music while I bake bread and sometimes I enjoy the quietness. This morning I feel like listening to the Mantra of Compassionate Avalokitesvara. It brings back memories of time I spend in the temple. I lived for a year in a Buddhist temple in Thailand. During walking meditation we heard this mantra and others. Hearing this mantra also brings back the serenity I sometimes had.

Music works like thoughts, smells, images and other stimuli and takes you to a situation in the past or future. Reading Zorra’s invitation to come to her blog warming party did the same. I had a look around her new blog and saw enough to be inspired for the next time. And just before I clicked and took off for yet another good recipe it was time to come back to the present moment and bake for Zorra’s blog warming. I can’t go to her party without my gift. I baked a Wheat loaf.

Specifics
Name                                       Wheat loaf in Dutch oven

Inspired by                               Daniel Leader’s Loacal Breads

Yields                                       1 loaf
Dough temp.                            24°C
Autolyse                                  20 minutes
Mixing                                      2 slow and 3 medium speed
Fermentation                            60 - 90 minutes
Shape                                      miche
Proof at roomtemp.                  60 minutes
Score                                       square on top

Bake 250°C                              in dutch oven for 50 minutes; 20 with lid and 30 without

This is what I used:
Bakers formula                      %          grams
Flour                                       100       620

Water                                      77        480
Salt                                          1.6       10       

Levain starter
stiff starter (60%)                                 50
unbleached all purpose flour               100

water                                                   75

Final Dough
Unbleached all purpose flour               200      
Whole wheat flour                              300

Water                                                 375

Salt                                                     10                                                       
Stiff levain starter                               225

This is what I did:
The night before I prepared the levain by mixing all ingredients in a plastic bowl, covering with plastic and leave to ferment for the night (8 – 12 hours).

The next morning I added the flours and water to the mixing bowl. I mixed until well combined, about 2 minutes. I left it for a long autolyse (20 minutes).
Then I added the salt and mixed for 3 minutes in the electric mixer for about 3 minutes until it reached a moderate gluten development.

Bulk Fermentation: transfer the dough to a slightly oiled containers, cover and leave for 1  hour. 

Shaping: I loosely shaped the dough into a boule, covered with a towel and left for 15 minutes to rest. I shaped it into a tighter boule and place it a floured towel in a bowl. I placed it in a plastic bag and closed it.

Proofing: I proofed the loaf for 60 minutes.

Pre heating: I pre heated the oven to 230°C and placed the Dutch oven.

Scoring: Gently turn the proofed loaf on parchment on a peel and scored it with a square on top of the loaf.

Preparing and Baking: When the oven is hot enough I placed the loaf with a piece of parchment in the Dutch oven and closed the lid.

I baked the loaf 20 minutes with lid and quickly removed the lid of the pan. I baked the loaf for another 30 minutes. Bake the loaf until it is dark brown colored.

Cooling: Let the loaf cool completely on a wire rack.

I send this to Zorra’s Bread Baking Day #57 and to Susan’s showcase of good looking and even better tasting bread YeastSpotting and to Roxanne’s Bake Your Own Bread