February 10, 2013 - 3:13am
Dan Lepard's Mill Loaf
Just made breakfast with this from The Handmade Loaf that I made last night - it's delicious! It uses a flour mix of strong white (60%), Wholemeal (30%) and light rye (10%) with a fairly low hydration (55%) and makes a nutty, chewy loaf with a fantasic crunchy crust. Probably not one to feed your gran if she values her false teeth but just my cup of tea.
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What a lovely looking loaf! I love the crust and the way you have slashed it, I have that book and have made a version of same loaf but mine wasn't as nice looking as yours, I must try harder, methinks!
The slashing worked nicely, it's not a shape I've usd before but I will again. Shaping was a bit off as owing to a brain fart when putting it into the banneton I proved it seam side down and had to flip it on the peel. The slash and ovenspring seem to have minimised the effects of this but the loaf's still slightly assymetrical.
It's a great recipe whatever they look like!