The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

The Whole Meal...

drogon's picture
drogon

The Whole Meal...

Some of my customers wanted a 100% wholemeal loaf - it's not my own personal thing, but who am I to turn down business...

That's a large (800g) loaf baked in a tin.

Organic wholemeal flour, water, salt and a pinch or organic yeast and left to slowly ferment overnight.

(Autolyzed for an hour, then kneaded in the spiral mixer with the salt & yeast added. Left overnight, scaled/shaped/proved in the morning and baked in a tin at 220°C for 30 minutes then 5 minutes out of the tin)

-Gordon

MonkeyDaddy's picture
MonkeyDaddy

Too bad you have to sell it.  I'd really love to see the crumb shot.  The outside looks awesome.

drogon's picture
drogon

I'll make some smalls and take photos.

I do prefer ad 50/50 split of wholemeal and white myself, but lifes full of surprises trying to guess what people want - I've made some loaves in tins that I'd normally shape in bannetons and they don't sell - but same dough, shaped differently does sell... Not sure I could make that loaf in a banneton - it's very wet - about 76% hydration - however then the regulars who buy it would just complain that it doesn't fit in their toaster!

Cheers,

-Gordon

username9's picture
username9

Gordon,  How does one bake in a tin?  do you have a pic?  

BTW bread looks great.

Thanks.

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drogon's picture
drogon

I scale and shape the dough as normal - in to a log-shape, then just drop it in the tin rather than into a floured banneton (on on the couche) The tins I'm currently using are from Andrew Whitley:

http://www.breadmatters.com/bread-tins

I've had issues with the non-stick in other tins in the past - I suspect most tins sold for home baking are really not up to daily baking, but so-far these ones are working really well. I've not had to do anything more than just dust them down after use - no oils/fats and the loaves just drop out.

-Gordon

drogon's picture
drogon

I scale and shape the dough as normal - in to a log-shape, then just drop it in the tin rather than into a floured banneton (on on the couche) The tins I'm currently using are from Andrew Whitley:

http://www.breadmatters.com/bread-tins

I've had issues with the non-stick in other tins in the past - I suspect most tins sold for home baking are really not up to daily baking, but so-far these ones are working really well. I've not had to do anything more than just dust them down after use - no oils/fats and the loaves just drop out.

-Gordon

username9's picture
username9

Thanks Gordon !

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dabrownman's picture
dabrownman

And so different the flour from old to new world to  A 100% whole wheat bread here in the states would be 90-100% hydration befire it got wet.  A very nice looking loaf  that the customers should like very much

Happy baking