This one just came out of the Oven so I could not yet make a crumb shot.
This one is made with a malted Brown wholemeal flour, I shall go downstairs in a minute when the hubby finished to carry his Office furniture upstairs.
No Caraway seeds , I forgot * hangs head in shame *
350g mature 50% starter
400g wheat flour
300g malted brown wholemeal flour
550g cold filtered Water * I just noticed today that we know have a filter thingy under the sink *
1tbsp Sunflower oil
1. Mixed the flours and the Water and Autolyse for 2 hours * I was baking a caramel, apple and pecan pie and forgot the time * normally only 1 hour.
2. Added Salt , mixed well and did french Kneading until dough was smooth and elastic.
3. Bulk fermenting in the fridge for 12 hours.
4. Shaped when dough came out of the fridge by gently deflating before shaping.* made the shaping easier with the cold dough * and put in round banneton which was well floured with corn flour.
5. Final proof for 2.5 hours at room temp.
6. Tipped dough carefully on parchment paper that was sprinkled with semolina.
7. Scored dough.
8. Put Dough with the parchment Paper in a very hot dutch oven and put the very hot lid on.
9. Baked the bread for 40 minutes on 250C with the lid on and a further 20 minutes on 200C without the lid.
I baked this one with top and bottom heat and not fan as I had to with the old oven.
Even with the lid on in the dutch oven and later the lid off I get this nice small blisters on the crust, I never had that before.
The crust stays crisp for longer too.
Now I so badly want a slice with butter and brie and some green grapes. DROOLING
Here is the crumbshot * had to hurry before the loaf is gone! Why are my Sons are ALWAYS HUNGRY for Sourdough bread. grrrr *