The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Todays loaves - they keep getting better ;)

moma's picture
moma

Todays loaves - they keep getting better ;)

Today I decided to cut my dough into two small ones. Needles to say I have been baking loaves for the past 7 days and the speed which they disappear is slowing down.- So today I tried adding a mix of 5 different grains. (resting in the fridge for 24hrs)

I tried to shape them correct in order to prevent them from splitting and the result was much better than yesterday.

The crust was perfect and the inside was nice and cheewy. I added a dollop of sirup to the standard wheat SD bread.

Comments

lumos's picture
lumos

I agree with you. You are getting better, very quickly. The crumb looks nice and airy. Keep at it! :)

Can I ask what grains you added?

lumos

moma's picture
moma

Thank you. Im an experienced baker - just not in regards to sour dough ;)

it is an organic mix of barley, wheat, rye, spelt and buck wheat.

 

lumos's picture
lumos

Thank you, moma. Is it pre-mixed or did you mix it yourself?

Your post reminded me of my Danish friend who used to live near us; her first choice of bread from our local bakery was always their multigrain bread. :)

moma's picture
moma

i just bought the 1kg of mixed grains. Theres about 4dl og grains (soaked in hot wather before adding to the dough) and added it to the usual dough.

lumos's picture
lumos

Thanks! :)