The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My weekend bread: 50 % whole bread

alibey's picture

My weekend bread: 50 % whole bread

Darwin's picture

Those look great to me and I bet they taste just as nice. :)

alibey's picture

Well, we like its taste...

It has really a different taste because I am fermenting quite long.

1st raising 1 h in room

2nd raising in the refrigerator 12 h

3rd raising in the room again 12 h

1st fold 30 minute

2nd fold 1 hour

1st cook 10 minute in 230 centigrades on the stone+steam

2nd cook 30 minute in 200 C

leaving steam with half open door+10 minutes 200 C

and finally we eat half of a bread right after the owen...  :)

dabrownman's picture

happy eating and baking!

alibey's picture

thank you  :) 

fredman's picture

Any chance I can see the recipe?