The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Transitional Country Hearth Bread from WGB by PR

ExperimentalBaker's picture
ExperimentalBaker

Transitional Country Hearth Bread from WGB by PR

Adapted from the recipe, this bread is 50% whole wheat flour and 50% bread flour.

Changes:

1) Instead of biga, I used a white sourdough. 

2) Added 25g water more into final dough because I find it too dry. So total hydration is close to 70%.

3) Instead of kneading after using the mixer, I used stretch and fold.

4) I proofed until I pass the "finger poke" test instead of looking at the size or clock because I don't know how to gauge the size using the round cane banneton.

5) Baked it in a pre-heated oven with a pre-heated sassafras la cloche. 20 mins with cover, 15 mins without cover until internal temperature of 96C.

 

 

 

The next time I bake this, I will omit the yeast in the final dough and add in some seeds to the final dough.

 

Comments

Mebake's picture
Mebake

That's an attractive looking boule, with a nice profile, and bloom.

Nice job!

Khalid

ExperimentalBaker's picture
ExperimentalBaker

I'm still learning.

golgi70's picture
golgi70

Very nice lookin loaf of bread

 

Josh