First Try At A Multi-Grain Rustic Bread
Well, this whole week I have been making different kinds of pre-ferments, one each day, so I would have something to bake on the following day.
Yesterday I made some pre-ferment which proofed on my counter for 20 hours, and today I attempted to make my first rustic bread out of Hamelman's Bread book.
I was hoping I could get some criticism from some of you guys because there was no picture of this bread in the book to show me what the end product should look like.
If you have any thoughts, I would appreciate any input.
Round and loaf, each 1.5 lbs, final proofing with improvised couche. 1 hr 25 mins @ 72 degrees.
Before scoring. Someone wrote to me that there was a good tutorial on here addressing scoring. I have been looking around and have not had any luck finding it.
Steamed in steam pan at 550 degrees. 36 minutes to finish at 450. Note the scoring issues. Ouch!
One inch of so so crust.
Not sure how the crumb should look.
With the 25x20x50 blend of rye, whole wheat and bread flour, the aroma was fantastic but I was expecting much more in the way of flavor. It was borderline bland. Maybe more salt? EV olive oil?
I'm sure this is a very mundane post to some of you pros, but if anybody is familiar with this particular recipe, I would appreciate any comments on where I ended up compared to a proper loaf.
Last note: At 69% hydration, I ended up .4 oz off this recipes final weight.