The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Years Eve bake

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breadforfun's picture
breadforfun

New Years Eve bake

I baked a few sourdough loaves for last-minute gifts today.  Using the basic 1-2-3 sourdough recipe, my 100% hydration starter, and a mixture of 70% T-70 (from Central Milling), 15% whole wheat (BRM), 10% whole spelt and 5% rye for the final dough, the final hydration is a bit over 71%. Each loaf was scaled at about 600 gm for a final loaf weighing 500 gm.  The shaped loaves were retarded about 20 hours in the refrigerator and final proofed at room temperature for 2 hours before peeling into an oven heated to 500˚F.  They were baked at 440˚F with steam for 15 minutes, then 420˚F convection for another 20 min.

Happy New Year to all.

-Brad

Comments

Sjadad's picture
Sjadad

Brad,

The recipients of your bread gifts are sure to have a wonderful start to 2013!

Happy New Year.

Sjadad

breadforfun's picture
breadforfun

I hope yours is equally wonderful. Happy New Year.

-Brad

 

Mebake's picture
Mebake

Beautiful breads, Brad! And healthy too. 

Happy new year,

Khalid

breadforfun's picture
breadforfun

Thanks for your compliments.  Speaking of healthy, are you able to get back to baking yet?

Happy New Year.

-Brad

 

dabrownman's picture
dabrownman

Your breads look fantastic.  With those combinations of flours they should be tasty too!.

Nice baking

breadforfun's picture
breadforfun

I got to keep one badly shaped loaf so we did get to taste it, and my wife really liked it (even better than my standard sourdough loaf). The rye seems to give it that extra oomph.

-Brad

 

isand66's picture
isand66

Beautiful breads Brad.

Your recipients should be very happy.

Ian

breadforfun's picture
breadforfun

And thanks, they were quite happy. It's good to keep the employees of the local wine shop happy!

-Brad

 

varda's picture
varda

Brad,  Your loaves look fantastic, as always.   I particularly like the hat effect you got.   Any clues on how to achieve it?    Great year end bake!  -Varda

breadforfun's picture
breadforfun

I've been playing with different loaf shapes and scoring lately.  The hat was the best of the three loaves as my technique improved.  It is actually a half-circle score at the shoulder of the loaf (the photo was taken straight on so that didn't show up clearly).  I scored about 1/4" deep and held the lame parallel to the bench so the cut was more or less flat.  By the third time I was able to get it in a single slash.

-Brad

varda's picture
varda

I'll try it.  -Varda

hanseata's picture
hanseata

I would be happy to receive such appetizing gifts.

Happy New Year, Brad,

Karin

breadforfun's picture
breadforfun

Maybe someday we can trade loaves.

They seemed happy, too.  Bread is much healthier than cookies.

Happy New Year!

-Brad