Thought I'd post my latest effort
This loaf has given me two firsts that I think might be good?
- Formation of tiny blisters on the crust during the baking
- A lovlely crackling sound from the loaf as it cooled on the rack
Looking through previous posts, I think both these might be as a direct result of the extended proofing times?
Some detail: I used a pre-ferment using 50g strong white, 100g of water, 4g dried yeast and a teaspoon of honey. Left this to work overnight. Following day I combined it with 400g strong white, 50g Rye, 10g salt and 250g water. After working the dough a little I left it again for 24 hours. I didn't put it in the fridge because the ambient temperature here was pretty low and I'm trying to teach the Energy companies a lesson by not using my central heating until December !!
After shaping, I let it rest again for about an hour and a half before, scoring & baking: 15 minuted @ 220c, then 30 mins at 200c
I have no idea if my technique is heresy or not but the finished loaf tastes good has a very crunchy crust