The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first Canadian Bread

limmitedbaking's picture

My first Canadian Bread

Finally started baking bread in Canada. With the help of Floyd and the suggestions from others on TFL I got some baking supplies and baked a boule on Sunday. Using cups for the first time in a long while but made a dough that feels like a 67% hydration with 25% wholewheat flour.

Thanks Floyd for lending me some equipment!

Got a small bag of red fife flour to try as well.

Here's the dough just after mixing. Was actually intending to get a 70 - 75% hydration dough but probably packed in too much flour for a cup. Would hold back some flour next time.

Bulk ferment almost 8 hours. Did not expect the temperature to get so hot (25C according to the thermostat in my room). Was hoping for a much lower temperature.

Came back to find an overproofed dough.

But the beautiful hike outside more than made up for it!

Baked in a stainless steel pot for 45 mins at 230C. 1st 15mins covered. Reduced to 210 for 30 mins.

And here's the final product and crumb shot.

On a whole not too bad. Definitely had some overproofed flavours but it was a pretty decent first effort. Mild lactic sourness with a light wheaty taste and slight sweetness from the long ferment. Could do with a longer / hotter bake too or maybe it has used up too much sugars already. Will probably try a higher percentage of the red fife flour to get a better feel of its taste. 


Floydm's picture

Not bad at all for a first bake in an unfamiliar kitchen.  Glad I could help!