The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My bread :-)

inumeridiieri's picture
inumeridiieri

My bread :-)

This is my bread. Thanks ru who advised me well :-) thanks to @alfanso who told me to try the flavor. I had an idea, long bulk fermentation=flavor :-)

Recipe

MIx flour

Wheat flour 400 g

Whole wheat flour 400 g

Wheat flour ( W460 ) 400 g

Water 840 g

Liquid starter ( 100% hydration )

Salt 24 g

Bulk fermentation at 16°C 8 hours

Final proof 3 hours at 30°C

Gaetano

 

Ru007's picture
Ru007

You're very skilled at handling high hydration levels. 

Your loaf looks beautiful :) The crumb is amazing, so open and shiny. 

I see you left out the yeast, I hope the flavour of this bread was more to your liking than the previous loaf. 

Well done Gaetano. 

Happy baking

Ru

inumeridiieri's picture
inumeridiieri

Ru. Yes the taste is great, only sourdough e long fermentation ( at least for me )

Part of the credit is yours for the advice you gave me :-)

Gaetano

Danni3ll3's picture
Danni3ll3

I knew if you persevered that you would get the bread you wanted! It looks great and I am so glad you like the flavour!

inumeridiieri's picture
inumeridiieri

Thank you @Danni3ll3 Good flavour and good cooking. -20% weight loss

Gaetano

PalwithnoovenP's picture
PalwithnoovenP

I'm so happy when someone makes a bread that they like because it can be very difficult to achieve. Like me, it took a long time to develop that has flavor and texture that we will all like. The techniques are the same, sourdough, long autolyse, and long fermentation. I'm glad for you!

Complimenti!

PalwithnoovenP's picture
PalwithnoovenP
PalwithnoovenP's picture
PalwithnoovenP

I'm so happy when someone makes a bread that they like because it can be very difficult to achieve. Like me, it took a long time to develop that has flavor and texture that we will all like. The techniques are the same, sourdough, long autolyse, and long fermentation. I'm glad for you!

Complimenti!

inumeridiieri's picture
inumeridiieri

Grazie :-) with your suggestions I'll make a good bread.

Gaetano