The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Frautosour

expatCanuck's picture
expatCanuck

Frautosour

About 25% sourdough starter, but I let the 75% autolyse first. Added a T of milled flax and olive oil too.

Gave me a nice texture -- perhaps one of the best I've had. Autolyse is my friend.

I just wish I knew why I have to crank the oven to at least 500 to avoid beige loaves.

I'd have taken a photo of the whole loaf, but it was late & I was hungry.

Crust:
http://www.oldwithoutmoney.com/sourAutoCrust1.JPG
FrautoSourCrust

Crumb:
http://www.oldwithoutmoney.com/sourAutoCrumb1.JPG
frautosourCrumb