The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mid September bakes

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Floydm's picture
Floydm

mid September bakes

A couple of recent bakes here... The first a 50% whole wheat sourdough.

My loaves were a bit small for the brotforms I used so they didn't come out too impressive looking, but they tasted really nice, nutty and tart.  I used Nunweiller's Red Fife Flour, which contributed significantly to the flavour.

I also made Hamelman's Golden Raisin Loaf.

This one is about 20% whole wheat and includes both a levain and a bit of commercial yeast.

Quite a tasty loaf, though as is to be expected it staled noticeably quicker than the pure sourdough loaves did.

Comments

sue cardiff's picture
sue cardiff

Open translucent crumb, no compression, thin crust; you nailed it!

I think you should feature it for a time.

Floydm's picture
Floydm

Thanks!

dabrownman's picture
dabrownman

Love the crumb on the half WW SD.  How could it be so uniformly irregular?  Well done!

Floydm's picture
Floydm

Thanks!

bakingbadly's picture
bakingbadly

Beautiful loaves! Especially like the crumb of the half whole wheat.

Zita

Floydm's picture
Floydm

Thanks, Zita!

dmsnyder's picture
dmsnyder

David

Floydm's picture
Floydm

Thanks, David!

PMcCool's picture
PMcCool

The crumb on the 50% whole wheat is particularly impressive.

Paul

Floydm's picture
Floydm

Thanks, Paul!