The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% Sourdough Whole Wheat Boule

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Mebake's picture
Mebake

50% Sourdough Whole Wheat Boule

I baked this boule last week end.


As always, i have learned few thing from this bake:


1 - Never Underestimate the significance of Weighing Salt.


2 - Handling Fermented dough as if a new born baby, during inverting onto the baking stone / surface


3- For my gas oven: always switch the top elements on after 10 minutes of covered baking, as the bottom gets charred way before the top is browned.


4 - Always give the natural yeats time to do their work, hasting them with commercial yeast will reduce flavor.


5 - Never forget to place a parchment, i had a near escape due to the proper gluten development.


Other than that, the loaf tasted good, soft and airy. It was 50% Whote bread flour, and 50% Hard White mixed with Red Winter. Overall hydration was 70%.





Comments

rayel's picture
rayel

Hi Mebake, the bread looks lovely. Nice crumb,crust, and spring.Really nice scoring. Your #3-"always turn the top elements on after ten minutes of covered bake." It sounds like your gas oven has electric elements, is it a duel fuel? Thanks, Ray

Mebake's picture
Mebake

Thanks Ray,


You are right, I meant Top fuel Element. Its is a gas oven with dual fuel.


 

ehanner's picture
ehanner

Very nice bread Mebake! The color looks perfect!


Eric

Mebake's picture
Mebake

Thank you Eric! Could you tell me how to avoid having ears/ gringe on a boule?