The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD country loaf

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WoodenSpoon's picture
WoodenSpoon

SD country loaf

  • 460g KABF 58%
  • 120g KAAP 15%
  • 80g Whole Rye 10%
  • 40g T85 5%
  • 196g levain (12% pre fermented flour 12% water)
  • 581g water 73%
  • 15g salt 2%
  • 1hr autolyse
  • 3min slap and fold
  • 15min rest
  • 2min slap and fold
  • 1 set stretch and fold
  • into the fridge until morning
  • scale/preshape
  • 15min rest
  • shape
  • 3 hr proof
  • bake at 550 then 470 then 450

I up'd the preferment from my usual and oh nelly did it make a world of difference, both in taste and aroma. mmm

 

 

Comments

isand66's picture
isand66

Beautiful crust and crumb.  Must have tasted great.

Ian

WoodenSpoon's picture
WoodenSpoon

It was so darn good, Pretty fruity and sweet, just what I was going for. I'm always really pleased when they end up tasting how they smelled pre bake. In my mind aroma is half the battle

Mebake's picture
Mebake

Looks delicious, WS! nice work :)

Darwin's picture
Darwin

Beautiful crust and crumb, saving this one to try.  :)

dabrownman's picture
dabrownman

loaf WS!  Has to be tasty too!  Well done and

Happy baking