December 8, 2018 - 9:06am
Rimacinata, 123...
I have been fiddling with flour types and quantities for my regular weekly bake using 123 as the base formula with an overnight proof in the fridge (~4C). I enjoy a mix of white and whole wheat, and recently added some rimacintata. I am really pleased with the results I am getting with 61% white, 21% whole wheat and 18% De Cecco semola rimacinata - quite a delicate, tasty and moist, but not gummy, crumb. The main pic was (slightly over-) baked this morning, the one inserted below is from mid-October.
The famed “123” formula is such a useful template for any variety of loaves, but I think it has caused be to become less adventurous since October’s anniversary bake! New year’s resolution is to renew acquaintances with Mr Hamelman ?
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Comments
That looks good enough to eat ?. Lovely loaf.
Enjoy it.
Carole
Too good not to eat!
Perfect crumb with a nice thin crust. Looks delicious.
It was delicious, and almost better when a week old - toasted and spread with butter, Bovril and a slice of cheddar cheese for breakfast! What happened to your delightful picture? I thought of it a couple of months ago when visiting Old Town Edinburgh and walked up its cousin ?. Joe