The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

David’s Bread from March 31, 2019

Danni3ll3's picture
Danni3ll3

David’s Bread from March 31, 2019

I’ve been drooling over the beautiful breads that David has been producing with extended retardation and his description of “severely yummy” was very enticing. So I stayed true to his recipe and method aside from using strong bakers unbleached flour for all the white flour and adding 30 g of yogurt to tenderize the crust. The whole grain flours were freshly milled and I used Selkirk wheat berries for the whole-wheat. I did not sift out the bran as per my usual practice. The first batch was retarded 17 hours and the second batch a bit more than 18 hours. Here is the link to David’s recipe: http://www.thefreshloaf.com/node/59782/todays-bake-3312019#comment-435200

The loaves are super light and had really good oven spring. I can’t wait to see the crumb and taste it. 

Comments

syros's picture
syros

Danni your loaves look amazingly!

Danni3ll3's picture
Danni3ll3

Flavour is lovely with just a touch of tang. 

dabrownman's picture
dabrownman

is our favorite for flavor with the 24 hour one for looks on the inside:-)  It is like picking your own poison:-)  Now that Lucy is a First Class Baking Apprentice she doesn't even follow David's Instructions saying when he gets to 105 like her than she will follow his directions more closely!  She is totally incorrigible now. David's bread always turns out great!  You bread looks great and your customers will be totally satisfied with this batch!

Well done and happy baking Danni

bbeirnes's picture
bbeirnes

Amazing and so yummy-looking, as usual!  My time-for-only-one loaf-a-week, yesterday, was a total flop - literally, LOL!  Maybe I'll try this one next week.  I seem to have better luck with ones that have a long, cold retard.

Elsie_iu's picture
Elsie_iu

Probably because the LAB stopped producing acid before the retard ended. I'm not sure if retarding the dough for longer would have caused the pH to drop any further... 

When I buy a fridge solely for retarding dough, I might consider doing a series of experiments on this. Now with my tiny fridge I can only stick to 12 hours maximum :)

Our Crumb's picture
Our Crumb

Ok, that's it.  I'm moving to Vancouver to be homeless.  Which shelter did you say you give your bread to every week?

:-)

Nice baking!

Tom

Danni3ll3's picture
Danni3ll3

I am in Thunder Bay, Ontario! No where near Vancouver although my daughter and I will be in Vancouver in August since she is running a half marathon there. 😊 

Our Crumb's picture
Our Crumb

Now why have I thought you were out west?  You must have mentioned Vancouver in some post.  Or I imagined it.

Thunder Bay.  Long time.  Drove through there almost 50 years ago on my way from the Soo to ... Vancouver, as it happens.

Tom

dmsnyder's picture
dmsnyder

David

Danni3ll3's picture
Danni3ll3

And thank you for posting your breads. This one I really loved and will make again!