The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

multi-grain loaf

Mebake's picture
Mebake

This is the same Wholewheat Multigrain bread baked from Hamelman's BREAD, only this time i chose to roll back to my old steaming technique. Furthermore, i increased the hydration from Hamelman's 75% to 90%! the grains are very thirsty!

 

Adhering to Hamelman's Final Proof of 1 hour doesn't seem to cut it. I always underproof when i follow hamelman's guidelines. 70 to 90 minutes will be the final proof from now on.

 

Khalid

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