The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My loaf has ears - and eyes and a nose and a smile......

aroma's picture
aroma

My loaf has ears - and eyes and a nose and a smile......

...HaHa

I've been experimenting with blends of flour to a set %protein - this was today's result

Cheers

IceDemeter's picture
IceDemeter

but that little guy would look awesome out beside the jack o'lantern!

So - what flour blend did you use for this, and what protein level are you shooting for?  It looks like you are definitely getting some good oven-spring, even though it is a bit wild and undirected!

Fun bake - and thanks for sharing the smile!

aroma's picture
aroma

...about 43% very strong bread flour (Canadian) and the balance ordinary white plain flour.  The protein should have been around 12.5%.

I am going to try again but with free-form batards as that won't constrict the dough as much