The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mixed whole grain Bread.

will slick's picture
will slick

Mixed whole grain Bread.

Time to bake the bread: Experamental formula development.
Three whole grain Bread. Using very little packaged yeast.
Farmer ground half bread flour - 250 grams ( high-extraction flour ( T85))
Spelt flour - 100 grams
Rye flour - 100 grams...
Whole wheat four (White) - 100 grams
Hydration - 52.7 %
yeast total 3/4 teaspoon
Salt - 12 grams
Water 290 grams
1. 24 hour + at room temp. Sour Biga
2. Water roux
3. long bulk ferment.
The dough after mixing was very wet. Very hard to work. After the first hour bulk ferment and two stretch and folds it is looking better.

Comments

will slick's picture
will slick

will slick's picture
will slick

I am dying to cut into this bad boy!  

will slick's picture
will slick

I was hoping for a little more open crumb. However this is fluffy, not dense at all. Very good bread.

IceDemeter's picture
IceDemeter

sandwich loaf - and I bet it tastes fantastic.  The combination and ratio of grains is one of the best, and I bet that sour biga adds a good bit to the overall result, too. 

Nice job, and thanks for sharing!