Jail Break bread with a twist
I wanted to see how this would work with really old stored starter and a substantial amount of fresh milled whole wheat. Worked beautifully!
My stored YW starter hasn’t been refreshed in I don’t know how long… maybe months. I milled 400g of a generic WW . I used 40 g of the stored starter and for good measure subbed 200g of stored Apple YW for part of the water.
Mixed everything in the KA til no dry parts. Let autolyse for 30 min. Turned on KA speed 1 , rather than do folds , for 1 min x 3. Bulked at room temp 70 degrees for 9 hours. That’s when I woke up and checked and it had at least tripled. Ok… stuck it in the fridge and went back to bed.
Took out dumped on countertop at 8 AM it was very soft and spread so I did a couple folds and shaped placed in floured cloth lined bannetons and right back into fridge.
4 pm turned out scored and baked per Another Girl’s post. I used her weights for everything.
This bread is delicious! Crust is very chewy and the crumb is very soft and chewy . Quite like a good ciabatta. Really happy with it. Amazing open crumb for 40% WW. 
Comments
Nice bake, as always, Caroline! Such a thin crispy crust on this loaf and a very soft crumb, too! You do great things with YW. This seems to be a good and easily adaptable formula. –AG
I saw the adaptation on the link to KA where he upped the levain to 100g and changed the grains and lowered the water etc. No crumb shot but the outside looks like mine. I’ve got lots of plans to try with this formula now that I have tried it once.
Will definitely do the rise in day time because it went too far. Very robust dough. Will try other grains and lower the hydration a bit as well just to see. No sour whatsoever which is great! Incredible flavor in the wheat after all that fermentation and it is a silky perfect dough. So glad all y’all posted this.
Your breads are always wonderful! c
Take no prisoners! Glad to see you are part of the breakout and It looks like a nice effort to expand the boundaries. The additional amount of fresh whole grain flour plus the YW must have sped up the fermentation and interrupted your sleep. I think you’ll find the 12 hour intervals more restful and convenient. I have it in mind to try a porridge version next and try to do it in a mixer like you did. Enjoy your freedom ;D
Variety is the spice of life! There are no rules no boundaries! Express yourself through your variations. The possibilities are endless. I shall keep using older and older unrefreshed starters and we shall see where we go from here. Please post your “Bread Variations” … Bach at you! C
Love that crumb! It’s amazing how many ways one can take the same ingredients and come up with beautiful bread! Nice twist,
Ian
I will have to wait till this is gone but look forward to seeing what variations get posted in the meantime. c
That is a wonderful bake Caroline. Do you like it enough that you will repeat bakes using this method in the future?
Benny
Absolutely! I love the use of really old starter in such a small amount to get a great tasting and beautifully turned out loaf! I was completely surprised at the rise in the oven as it seemed overproofed to me. But imagine shock when I opened my graniteware roaster and it was a great rise!
the flavor and texture as mentioned by others is outstanding. I would call it very rich and rounded a fully developed wheat through and through. The KA for one minute x 3 at 15 min intervals really is perfect and negates the need for folds. If it hadn’t set out for too long and if I had cut the water a bit I wouldn’t have had to do any folds as I shaped but it wasn’t a hardship as as was said by others it’s a silky lovely fragrant dough.
Do give it a try but perhaps do the daytime rise to see how it behaves 😳
I sometimes use my Ankarsrum in the same way to emulate folds – I use the same intervals specified in the recipe and let it spin for moment till the dough tightens up. Mine didn't rise as fast as yours, it took almost the full 12 hours at the specified temp. That yeast water of yours is a magic elixir! 🙂
It does do well. I stopped the raisins with apples and went back to just apple and orange peels. It’s staying fizzy in the fridge much longer a couple weeks between refreshes. Will post updates as I get a chance . Thanks c
I tried the brilliant jail break method with flour in these proportions: 60% bread flour/33% whole wheat/7.5% whole rye. I used my rye starter, which had been in the fridge for about 3 weeks. Only 2 modifications: I dropped the salt by 1/4 (I find almost all bread formulas to be too salty) and I rolled the dough in oats before the proof to prevent sticking (I gave up on floured bannetons when mice nested in them.)
Result: fantastic. In my head, I'm thinking the flavor's a wee bit less complex than my go-to pain au levain, which uses almost the same flour proportions. But, honestly, I might be making that up. Now I have to bake them side by side and do a blind taste test.
--Rob
So glad your variations worked as well. Seems to be fool proof. I don’t flour my bannetons anymore instead I use cloth napkins with flour rubbed into them and lay them in the banneton then place the shaped loaf on top. Works great and I just shake out the cloths outside after use and toss in the laundry. I think it leads to a lovely crust as it dries out the skin on the bread very well.
I still have bread left as we are only 2 people so it will be after Christmas before I get to bake again. Will post then. Good luck!