Well, I'm back with a new loaf of bread! This time I wanted to experiment something new and I decided to mix two of my favorite flours to create what I thought would be the perfect loaf to me.
I choose to go for 20% whole rye flour (that I think it's the same thing as dark rye in US) and 15% whole khorasan flour and all the process was smooth and relatively easy.
But...there is a but!
I over proofed even this loaf, I think due to the fact that the temperature, as I said in previous posts, is high up here and it is so difficult to adjust to this humidity, too. I tried to proof it less at ambient temperature (let's say 5 hours in total, counting also the earlier stages) and then I let it sit in the fridge for about 8 hours! But when I looked at it it was going over the basket and it was full of air as a balloon.
I'm still really happy with the result because I love this type of crumb and the flavors are fab! I really love this mix.
I, indeed, have to better my skills in reducing the proofing time because sometimes I think that the retarding time in the fridge it is the most important thing but in reality it's the bread that decides and you have to go with it and not to fear changing your timings.
As I said previously this is a learning process and I love to make mistakes that allow me to better and to think about this fantastic art!
Now the formula:
100gr whole rye flour
50gr whole khorasan flour
350gr type 1 flour (here in Italy)
10gr pin hymalaian salt
100gr leaven (20gr type 1 starter, 40gr water, 40gr type 1 flour)
handful of poppy seeds for the top
The process was the same as the last post I did, so I don't want to bother you!
This is the crumb shot: as I said, I love the texture and the crust is crunchy due to the fact that I added poppy seeds (they are a burst of flavor and texture and they are super cute). It is the perfect bread to make sandwiches and bruschetta with and for this reason I can't complain. But next time I really want to have the proof right and to get a nice spring in the oven: in order to get a taller loaf but also to try to achieve a good open crumb (it is a challenge at this point).
I hope to read your feedbacks soon and I thank you in advance for reading me!
Happy baking, Beatrice XX