The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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ZD

I started three days ago with tempering the hard red spring wheat to 15% moisture. Grinding and sifting last night to get a 86% extraction. Making and baking today. It was very wet. I might have misweighed or miscalculated. I worked in a little flour and it ended up the best tasting bread I have made in a long time. Made with flour, water, salt, and starter. It was sweat, a little sour, and had a wonderful wheat flavor. I got the red color crust I like. The family thought it was good also.




 A 80% home ground HRS wheat and 20% KA AP flour loaf.




This is the pizza I made for my wife this week.



 


Some of my son Jack's baking this spring break week.




It was a good week.


 


Greg R

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ZD

 


This weekends fun.


Home Bolted High Extration Hard Red Spring Wheat Miche



 



1050g Flour
578g Water
525g Leaven 100% hydration
26g Salt


Mix ingredients. Stir until there are no more dry spots. Autolyse for 60 minutes.


Fold  wait 30 minutes fold again. Bulk proof until almost double. Shape and proof


until just right. Preheat oven and stone to 500°F. Turn down to 450°F and steam


for 15 minutes. Turn down to 350°F and bake for 45 minutes. Let cool and enjoy.


Greg


 edit typo

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