lurker learning and looking for critique of new loaves
New guy here
Finally got photos to load (enough to drive one to the yeasted beverage)
I've been away from bread making for several years but recently got back to it in an effort to clone the multi grain loaf at Panera Bread. My wife says mine is better so thought I'd share a photo here and ask for some feedback from the more able ones on here.
It is started the day before with 3 cups water, 1/2 cup each of spelt, rye, and buckwheat along w/3 cups WW, 1 teaspoon yeast and 2 tbspn vital gluten. What's the fancy french word I can't pronounce...for the overnight ferment?
Then I add 2 tbspn each of molassas, buttermilk powder, BRM 10 grain, flax seed, hulled millet, steel cut oats, quinona, and sesame seeds. I also add at this time 2 tsp salt and bread flour to make a slightly sticky dough.
Let it rise, divide, knead, shape, slash, let rise, and bake w/o preheating at 450 for 30 plus till the interior is 190+
I shape my loaves and use bakers secret brownie pans for my shaped loaves....
so, what should I tweak, do differently?? (besides figuring out how to take the closeups in focus)
thanks for all the reading I've enjoyed on here
thanks for a great site Floyd
Tom in west central Indiana