The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

9/27/10 - Rustic Slabs...

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breadbakingbassplayer's picture
breadbakingbass...

9/27/10 - Rustic Slabs...

So this is my last bake of the week...  Rustic slabs...  These are very large loaves weighing between 790g to 830g after bake and are about 15" long x 6" wide x 3 1/2" tall .  The total dough batch was about 4kg...  They contain 5% rye, 10% WW and 85% AP at 70% hydration.  I also used a 10% of my storage SD starter.  Enjoy!


Tim



Comments

breadsong's picture
breadsong

Hi there, I sure do enjoy the pictures and write-ups of all those beautiful loaves you bake.  I haven't written yet but I've really appreciated all the ones I've seen so far.  Regards, breadsong

breadbakingbassplayer's picture
breadbakingbass...

Thanks!

arlo's picture
arlo

You seem to always achieve such rich brown crust colorization. It matches some of my favorite nut brown ales!


Once again, excellent bake!

breadbakingbassplayer's picture
breadbakingbass...

Thanks so much!

ehanner's picture
ehanner

Great looking breads Tim. You are getting some beautiful rustic loaves of late.


Eric

breadbakingbassplayer's picture
breadbakingbass...

Thanks!

jrudnik's picture
jrudnik

Did you use any yeast? They look fabulous!!!

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  I did use yeast, (0.018%).  I used 1g per 500g of flour.  In this recipe, I used 2200g of flour, so I used 4g of instant yeast, which is about 1 tsp.

breadbakingbassplayer's picture
breadbakingbass...

Here's the crumbshot...


POLLARD's picture
POLLARD

Your bread looks great.


What is WW flour I'm not familiar with it 

breadbakingbassplayer's picture
breadbakingbass...

Thanks!  WW=>Whole Wheat Flour...