The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Happy New Year!

PY's picture

Happy New Year!

Happy new year everyone! Haven't posted any bread in awhile as there was nothing worth posting...until my first 2017 bake, which is perhaps the biggest oven spring that I have gotten.

It's a honey spelt bread with 70% hydration, 30% freshly milled spelt, 70% BF, 1.8% sea salt, 8% rye starter (100% hydration) and 8% honey. It was mixed by hand in the morning about 9.30 a.m. with 3 folds in intervals of 30 minutes and the 4th fold after 1 hour. Then it was left at room temp to bulk ferment until 4.30pm and subsequently put into the fridge until 7pm (just so it doesnt over ferment while i was out). When I cam back, the dough had already tripled in size and almost overflowing it's container.

So I had immediately tipped it out, loosely shaped and bench rested it for 30 minutes (at the same time the oven was pre-heated with steam) and it proofed for another 30 minutes after being shaped and put into the banneton. Baked at 230C for 20 minutes with steam and 28 minutes without steam at 220C.

Crumb was fluffy and something different from crumbs of the loaves that are retarded overnight. Nice and easy bread.


dabrownman's picture

Very nice spring and bloom for sure!  Bet it tastes as good as it looks too!  Well done and Happy Baking in he New Year PY

Ru007's picture

That is very impressive oven spring! 

Crumb looks great too. 

Well done!

PalwithnoovenP's picture

Can't add more to what's been said! Happy New Year!

Danni3ll3's picture

I am jealous of that oven spring! Looks delicious!