The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

KF Field Blend 1

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Casey_Powers's picture
Casey_Powers

KF Field Blend 1

 

I allowed the above loaf to stay in the oven a little longer than necessary. However, I did get a nice tasting bread.  I used my lame on the top to make sure it opened us since it was sticky.  This is me practicing with the lame.  how do people keep from slashing open every loaf to check the crumb?  I guess I will have to wait till later.  

Comments

dabrownman's picture
dabrownman

it is hard to wait on the crumb shots!  They look fantastic Casey.

Casey_Powers's picture
Casey_Powers

Is the crumb supposed to be large and airy?  Does rye and wheat have a tighter crumb? I am waiting till my friend gets here to chalk the checkerboard open.

Casey

dabrownman's picture
dabrownman

and am not familiar with the recipe for Field Blend 1.  How much of the flour is whole grains and what kind are they?  That dark, blistered well risen one must have a crumb similar to what is supposed to be and so should the less boldly baked one.  Both look well risen.

Casey_Powers's picture
Casey_Powers

holds99's picture
holds99

Casey,

Both loaves look like they got a perfect rise and shape.  The crumb is nice and open, especially for whole grain bread. You did a very nice job.  

You asked about the difference between wheat and rye.  Here's some information from a TFL post that may be helpful: "Rye contains much less gluten than wheat, and the gluten rye contains is of poor quality when it comes to trapping air bubbles. Consequently, breads made with mostly rye flour do not expand as much as those made with mostly wheat flour. The crumb of breads in which rye predominates tends to be dense with smaller holes. On the other hand, rye has more free sugars than wheat, so rye dough ferments faster."

Here's the link: "http://www.thefreshloaf.com/handbook/rye-flour

Best regards,

Howard

Casey_Powers's picture
Casey_Powers

I am attempting various recipes in Ken Forkish's book.  I am teaching myself the feel and awareness of dough.  I have read that about Rye I just used more AP than the other flours.  

Thank you for the compliments!  I do love baking it is wonderful!

Warm Regards,

Casey 

Casey_Powers's picture
Casey_Powers

AP 590 g

WW 60g

rye 150g

water 590g

fine sea salt 21g

instant dried yeast 2g

Levain 360g

Casey_Powers's picture
Casey_Powers

I was eagerly anticipating pulling the lids off my cloche and Dutch oven. I do like it when they have risen!

Casey

isand66's picture
isand66

Nice looking bake Casey.  Your crumb looks like it should.  The amount of rye and WW flour is not significant enough to effect the crumb which is why you have such a nice open one.  Most important as always is how it tastes!

Regards,
Ian