The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

2nd go with Medieval Peasant Flour

Gill63's picture
Gill63

2nd go with Medieval Peasant Flour

Hybrid loaf using Lammas Fayre Medieval Peasant flour. (Previous attempt with all LFMP flour tasted good but quite cakey- not nearly as light as that produced by Lechem)

Not enough time for straight sourdough, so 150g 50% hydration white starter/300g strong white/300g LFMP/390g water. 30min autolyse. Added 5g quick yeast, 12g salt dissolved in15g water. Started dough in mixer, finished by hand after adding 100g mixed seeds. 3hrs for first rise, shaped, 10min bench rest, then final shape and into bannetons and into the fridge overnight. Baked straight from fridge, in cloche, at 12 and 13 hours. Looked a little overproofed before going in to oven. Some oven spring, but not the greatest. Flavour still good, despite diluting with modern bread flour, and nice texture.

I guess I need to either do a ‘proper’ sourdough with the same mix of flour (adjusting starter and bread flour amounts) or cut back the yeast ?to 3g if going for a 12 hour cold retard. I’ve got enough flour left to try both ways, and might use the wheat starter with some wholemeal rather than just white bread flour..... I guess the endless possibilities and anticpaction are part of the fun!

 

Comments

Lechem's picture
Lechem

Those are lovely looking loaves. I did 100% of this flour and you've done a mix. I made mine like a batter and you managed to get a dough out of it. They will be different. Bet they taste great. 

Gill63's picture
Gill63

Thank you. Yes, taste is great. Not used anything with flour/bean in it before, but certainly worth the outlay.

Lechem's picture
Lechem

Was hooked the first time I tried it. How about 100% peasant flour next time using their recipe? 

dabrownman's picture
dabrownman

to bulk ferment in the fridge for 12 hours and then let warm up for 2 hours before shaping and final proof for about 2 more hours - depending on what it looks like.  That way you can get it into the oven at the exact time for spring and bloom as opposed to hoping for the best with a shaped retard baked straight out of the fridge.  It should even taste better that way too.

Still, it is a nice looking bread full of flavor I'm sure.  Well done and happy baking

dabrownman's picture
dabrownman

to bulk ferment in the fridge for 12 hours and then let warm up for 2 hours before shaping and final proof for about 2 more hours - depending on what it looks like.  That way you can get it into the oven at the exact time for spring and bloom as opposed to hoping for the best with a shaped retard baked straight out of the fridge.  It should even taste better that way too.

Still, it is a nice looking bread full of flavor I'm sure.  Well done and happy baking

Elsasquerino's picture
Elsasquerino

Tempted me to buy a bag of this flour, then I promptly forgot. Thanks for reminding me, it sounds so interesting I cannot imagine how it tastes. Well done on a successful bake, I bet it's a tough flour to work with.

Gill63's picture
Gill63

Taste is really good. When used 50:50 with white bread flour it was OK to handle, but Abe clearly has far more skill than me when using it alone. My attempt was far more like a savoury cake, but very tasty! I will try again with some, but less bread flour.

Gill