September 4, 2016 - 9:42am
Malt house loaves 3 different shapes
Today I have baked 3 loaves with the same dough but in 3 different shapes. I have done all the shapes separately before but never all at the same time.
For this dough I did a 30 min autolyse followed by slap and fold kneading. Then I bulk proofed over night and shaped in the morning. When I have the time I find this the best technique for me as the long bulk prove gives the dough great strength and much easier to handle and shape cold in the morning.
Recipe:
560g starter (100% hydration)
865 water
1,000g Malt house flour
325g white bread flour
20g salt
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Which shape do you like the best?
just as good. Nice baking all the way around.
One of the UK mills, or are you elsewhere?
I'm currently using FWP Matthwes "cotswold crunch" but have used Shiptons Malty stuff too - interestingly, I also add plain white into the mix too - about the same proportions as you. I find that it makes a much better loaf than just the malted/crunch (aka granary!) on its own.
-Gordon
I think I prefer the long one as it is a shape I don't do as often and I love the crust on it.
The flour is Malt house from Shipton Mill, very tasty. I haven't heard of Cotswold crunch I'll have to look it up.