Farmer's Market Week 18 (Whole Wheat Walnut YW/SD Combo)

Yeast Water is alive and it's time to play.  A big thanks to dabrownman for his simple instructions to get this culture going and maintenance.  I highly suggest a post on this as was explained to me for those who might be interested in making their own culture.  Then it will be an archived easy approach to a natural levain.  My YW is being fed with currants/apples and has a lovely sweet hard cider smell to it.  Since it was so young I decided to do a hybrid with some White Starter as backup and to add a bit of the twang.  So I pre fermented 20% of the flour.  10% was wheat using the YW, the other 10% was my white starter (100% hydration).  I've gotten great feedback on this loaf.  It's quite fantastic actually and would match well with cheese and wine.  Also makes an excellent turkey sandwich and Nut Butter and Jelly. Essentially a classic bread here and I highly suggest this one. 

YW Levain (if you don't have yeast water this could simply be a wheat sour @ 100% hydration)

These are kept as two seperate levains.

------------------------------------------------------------------------------DDT 78F for 8-12  hours

100 g     Freshly Ground Whole Wheat 

100 g     Yeast Water (again mine is Currant/Apple/Honey)

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200 g     Mature White Starter (@100% hydation)

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400 g    Total 

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Dough:  DDT 75F

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560 g    Central Milling High Country Hi-Protein Flour (13%)

300 g    Freshly Milled Wheat

40 g      Freshly Ground Whole Rye

713.4g  H20

23.6 g    Salt

150  g    Walnuts, toasted

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Total Flour:   1100 g

                              White 660 @ 79%  Hydration  =  521.4

                              Wheat 400 @ 90% Hydration  =  360

                              Rye       40 @ 80% Hydration  =    32

Total H20 913.4 (83% Total Hydration) 

Total Dough 2187 g  (3 loaves at 729 g) 

1)  Autolyse Flour and Water for 1 hour. 

2)  Add Levains and mix to combine well.

3)  Add salt to combine well.

4)  Turn up and devlop to medium (should just start really pullin from bowl but not completely)

5)  Add Walnuts and stir in on low speed until incorporated.

6)  Bulk Ferment for me was 4 1/2 hours with 4 stretch and folds at 40 minutes

7)  Divide, preshape, rest 20-30 minutes

8)  Shape to floured bowls and retard immediately.  

9)  Bake 500 with steam for 13 minutes and then 460 for 20-25 longer rotating as needed.