The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

The real deal.

FranciscoA's picture

Multiseed sourdough

June 21, 2017 - 2:13pm -- FranciscoA

Hi everyone, 

I've learned many things thanks to the people in this forum over the past year. I've been lurking a lot but it was time to post my last loaf and let you tell me what you think about it.

A short video of the crumb: https://vimeo.com/222573974

 

Here's what I used:

90% Bread flour

10% Whole wheat flour

70% Hydration

2% Linseed

2% Sesame seeds

2% Sunflower seeds

2% Chia seeds

HPoirot's picture

Color of crumb

June 19, 2017 - 11:02pm -- HPoirot

What affects the color of my crumb?

i see on Instagram a baker that always has the loveliest cream colored crumb, contrasted with boldly baked charred parts and i immediately want to cut into one and indulge!

Mine, on the other hand, while nice and soft, doesn't have as high a contrast on the outside, and my crumb seems more dull, and drab.

Would that be due to addition of whole grains vs just 100% ap flour?

abhattachar23's picture

Dense crumb with sourdough bread. HELP!

June 19, 2017 - 5:32pm -- abhattachar23

Hello everyone!

I've been baking french style sourdough bread for a few months now, and I've been having some struggles getting a crumb that isn't really tight.

Here were the basic formula parameters from my last loaf:

85% KA bread flour

15% KA white whole wheat flour

75% hydration

2.2% Morton iodized salt

20% levain

Levain build:

100% white whole wheat flour

100% hydration

15% starter

12 hour maturation time

Starter build:

100% hydration

100% white whole wheat flour

brian@clarkeiplaw.com's picture

inclusions question by beginner professional baker

June 12, 2017 - 6:36am -- brian@clarkeipl...

Just set up bakery in my garage (2-deck oven, 60 qt. mixer etc.). I have a question about incorporating inclusions into my dough. In my amateur days I incorporated the inclusions into my dough by hand after or during my 2d stretch/fold.

I work with high(er) hydration doughs (~80%) with wild yeast leavening. I achieve a short mix on the mixer, autolyse for 30-45 mins, incorporate levain and salt, then split the dough into bins (3 x 16 kilo) for fermentation and stretch/fold.

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