The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

a pretty loaf

ricman's picture
ricman

a pretty loaf

Sorry no crumb shot as this was a gift.

pul's picture
pul

It looks quite nice and since we eat first with our eyes, it must taste good.

What is the formula you used? 

 

ricman's picture
ricman

is as follows:

125g leaven at 100% hydration

400g KA bread flour

100g whole wheat flour-fresh milled

10g salt added after autolyse

400g water-50g reserved for autolyse

 

 

 

 

CarlThePigFarmer's picture
CarlThePigFarmer

 91% Hydration! Holy moly. Makes the tightness even more impressive. Bet that was fun to work with.

ricman's picture
ricman

its a very wet dough. I bake it in a cast iron dutch oven which really helps it hold its shape and not spread out. Depending on the weather conditions it can be necessary to add a little more flour.

ricman's picture
ricman

back at my formula I see an error. I typically use 300 grams of water. Sorry for the error 

AngelaKey's picture
AngelaKey

It look really very tasty!

AngelaKey's picture
AngelaKey

It looks really very tasty!

dabrownman's picture
dabrownman

for  25% WW bread - about 4% higher than I would use, but the 64% with 100 g less water seems way too dry if not in the UK using weak flour?  Looks more like one of my 78%'ers and the gifted has to be happy as any kind if pie!  Well done and happy baking ricman!