Multigrain bread w Roasted garlic, thyme, fennel and poppy
First time trying this flavor combo, pretty good.
Could be better with another 15-20mins of proofing??
60% whole grain( einkorn, spelt, rye and whole wheat all 15 %respectively)
37% Bread flour
3% wheat germ
1 head of roasted garlic(I put everything in the dough, olive oil and all)
Thyme and crushed fennel seeds to taste
I Tbsp Poppy(Will use more because I like the texture added)
About 75% hydration more or less. I used all of of water, but I didn't count the moisture of the roasted garlic and oil
16 hour Cold bulk,
out of the fridge,
30mins bench rest
shaped cold and warm proof for about 80 minutes (but I feel like it needed another 15-20 min, or bench rest for that much longer to bring the dough up to room temp before shaping. )It was a cold day and I felt like the dough was colder than it normally should when I did the final shaping. Maybe that explains why only the center of the loaf seemed to be a tad bit under proofed and the other sections are fine.
Like this one
Or am I totally paranoid? What do you think?