The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sunday Loaves

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jims's picture
jims

Sunday Loaves

Baked these yesterday afternoon. Tartine basic boules with 50% Bob's Red Mill WW and 50% KA AP at 80% hydration. Overnight in the refrigerator. I usually pop them, one at a time, right into the hot Dutch oven, but this time I let them sit out at room temperature for a couple hours. Not sure if it made any difference, though they seem to have a bit more oven spring.

Best, jims

Floydm's picture
Floydm

Beautiful, Jim.

Darwin's picture
Darwin

Beautiful loaves !

jims's picture
jims

Thanks for the positive comments. They were scarfed up pretty quickly by the family so I guess the taste was okay. I was pleased with the crumb as well.

 

 

dabrownman's picture
dabrownman

great inside and out and that crumb for a 50% WW is really spectacular. Well Done!  No wonder they disappeared!

jims's picture
jims

Thanks dabrownman. I've had better luck with the crumb since I started using Bob's Red Mill whole wheat stone ground flour. Although there are so many variables who knows?

Also, I've tried different proportions from 30% WW & 70% KA AP to 70% WW & 30% KA AP. The 50/50 seems to be a good balance. ;)