The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Moya Gray's blog

Moya Gray's picture
Moya Gray

Thank you Hanseata for the croissant recipe & instructions - they turned out wonderfully even in Hawaii's 80 degree weather!

Moya Gray's picture
Moya Gray

I've been learning and lurking on the site for about a year now and have learned so much from all of you!  Thank you!

Here are pictures of the latest bread I've made, a long fermentation wholewheat-rye sourdough.



Here is the crumb shot:

I'm really happy with this recipe which is as follows:

100 G whole wheat flour

100 G rye flour

200 G bread flour

100 G all purpose flour

105 G starter (100% hydration)

20 G salt

300 G water

I mixed and, rather than autolyse at this point, I tried some stretch & folds, but found it way too I wet my hands several times and it was easier to do the S&F (but it was more like kneading than the usual S&F with a higher hydration dough).  I continued the S&F for about 30+ minutes, covered it with tin foil and left it on the counter (72 degrees F) for 7.5 hours and went to sleep.  The next morning I then shaped the dough and let it rise for 45 minutes.  I baked it at 450 degrees F for 20 minutes with steam throughout the entire 20 minute period (cast iron pan with a towel and water).  The crumb is very moist, as if it had been a higher hydration dough, and rather sweet-nutty tasting.  I really like the flavor of this one!  Any suggestions for improving this?

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