The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Today’s red fife loaf (2)

suminandi's picture

Today’s red fife loaf (2)

WW flour 900 gr

water 700 gr

levain 150 gr

salt 18 gr

2 hr salt soak ( flour, water, salt) 

5 hr bulk fermented 

1.5 hr proof after shaping into 2 batards

baked at 450F for 35 min

one loaf cut right away. That’s why the crumb is wet in picture. 

malty-wheaty flavor. Soft texture. Crust is crispy 



Benito's picture

Nice 100% red fife loaves!


SeasideJess's picture

That is a very open crumb and a pretty ear for a hundred percent whole wheat loaf!