Todays bake was using my new yeast water Rosie and as comparison an identical SD loaf.
Flour mix 50% higrade, 30% sprouted wholewheat and 20% sprouted rye
20% fermented flour
both loaves autolysed 30 minutes, mixed by hand followed by 4 slap & folds/stretch @ folds then bulk ferment until doubled.
SD was ready after 5 hours at 22°c, YW needed 8 hours, the last 3 in a warmer environment.
Loaves shaped then retarded overnight in fridge. Baked under terracotta cloche 16 mins at 250°c then 15 minutes uncovered at 230°c. Internal temperature 208°F.
Rosie's loaf is much flatter than the SD version, both have very moist crumb and I wonder if I should have baked longer.
I don't have lots of practice using such a high percentage of sprouted grain (50%) or using YW so while the flat loaf is a little disppointing I am encouraged by this bake. the lead photo is the YW crumb and we couldn't resist cutting it for lunch.
Great flavour so I will have to do this again, next time overnight BF perhaps and daytime proof and bake.
and here is the SD crumb
Learnt a lot that is for sure, Rosie needs to get stronger too!