The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

16th bake. 1/2/2020.

idaveindy's picture
idaveindy

16th bake. 1/2/2020.

Jan 2, 2020.

Close to #14.  625 g total flour,  87.8 % total hydration.  Mostly HWSW, a little Kamut, a little quinoa flour, a tablespoon of BRM GF flour. A little molasses in the soaker.  Used 1/4 vit C tablet, 125 mg ,  and 2 tsp vital wheat gluten in soaker too.  Added 2 tsp dried malt extract when added levain.   Got good oven spring.  Nice light springy crumb, but not too open.

 

Comments

DanAyo's picture
DanAyo

Dave, you you notice any improvements from using the Vitamin C (Ascorbic Acid)?

idaveindy's picture
idaveindy

Yes.  For the better.