The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A "new" recipe

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Ruralidle's picture
Ruralidle

A "new" recipe

I have, at last, started doing some different baking.  I have been laid low with work demands and anaemia but, having got the "all clear" from suspected big "C" the iron supplements are working and I have been doing some more baking -

This is 89% Shipton Mill #4 white flour; 10% wholewheat & 1% diastatic malt.  600g total flour of which 225g was pre-fermented using 50g of 100% hydration sourdough starter, 70% hydration and 8g salt.

I baked it to get a light thin crust and tender crumb.  Objective achieved, went very well with crab salad :-)

 

barryvabeach's picture
barryvabeach

Looks gorgeous.  

Ruralidle's picture
Ruralidle

Thanks

aroma's picture
aroma

Lovely oven spring - how was it baked?

Cheers

 

Ruralidle's picture
Ruralidle

I bake with an Aga heat storage cooker and that doesn't have a precise temperature control.  Rather I control temperature by the position of the bread in the oven and which oven I use.  This one was baked for about 20 minutes in the roasting oven (about 240C) with steam for the first 12 minutes. Then 15 minutes in the baking oven at about 180C.

Sorry, but this is the best indication I can give. It is more of baking by feel - as an art - rather than a science and is probably more akin to the way a baker would work when using a wood-fired oven.