17.75 oz of bubbling starter from batch made this morning, stirred down
2 c. whole wheat flour
1.5 c of finely ground old fashioned oats
about 2.5 c bread flour
1.5 c. buttermilk
about .5 c water (filtered)
about 4 T molasses
2 t salt
Mixed everything in the big stand mixer, adding enough bread flour to make a slightly wet dough. Weighed a hefty 3.5 #!
Shaped one 2# loaf into "cigar" shape; the other into a 1.5 # boule; put them into their towel-lined, floured baskets, folding the towels on top of the loaves. Preheated the dark blue roaster (medium size) and the 1 1/2 quart le creuset, both with their lids on, at 450 F for 50 minutes. Tipped the breads into the pans, docked them with a straight edged razor, covered them, and baked for 30 minutes. (I took the round loaf's temp at 25 min; not done. At 30 minutes it was 202 F. )
* The starter was nicely doubled in a couple of hours, but I let it go for about 6 hours total. No tangy smell.
* Bread dough rose nicely- I let it go for about three hours. Texture was beautiful.
I had to try it before going to bed (after fiddling with this blog template). Beautiful crumb- texture was even, well-risen, crust nice and crunchy, tasted of molasses but not overly sweet; just an excellent loaf. Delicious!!
Application for next loaf:
Pay attention to the ratio of starter to flour for main dough. Looks like about one pound of starter for roughly 6 c. of flour. However, maybe I should weigh the flour and try and keep the measurements more consistent. I am not overly concerned; however, I'd say this ratio was perfect for this particular loaf.