The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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little lemon loaf

I found out this week, that I already own a Pullman tin.  I was using it to store bookmaking supplies, thought it was an old icebox.

It is aluminum, 4x4x11, and my new/old pride and joy.

This loaf includes:

200g Whole Wheat Flour

185g Bread Flour

185g AP Flour

50g Oat Flour

10g Wheat Germ

20g Whole Oats

520g Water

10g Instant Yeast

65g Honey

Autolysed 1 hour.

45g Olive Oil

17g Sea Salt

Fermented 45 minutes, Shaped into the pan, Proofed at room temp, and then baked at 350 for 30 minutes. Then baked without the lid til it reaches desired crust color.

This makes two loaves. I just let the other loaf proof in the fridge while the first proofed and baked.

It used to be much longer, but we ate half of it.

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