The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

FWSY Field Blend #2

Sjadad's picture
Sjadad

FWSY Field Blend #2

My first attempt at this formula. Overall I’m fairly pleased with the result, although I expected a bit more oven spring, a more pronounced ear, and a more open crumb. Perhaps the relatively high percentage of rye is the culprit or, more likely, “operator error.” It’s a very sticky dough and I may have shaped it a bit too tightly fearing it would ooze when unmolded from the banneton. It held its shape quite well when unmolded.

A lovely aroma, and I’m sure it will go well with the frittata we’re having for dinner.  

 

Comments

Rajan Shankara's picture
Rajan Shankara

That crust is stunning, my friend. That crackle along the side looks like you let the loaf cool down with the oven, very nice. It also reminds me of the California fault lines. Please share the recipe, at least the hydration level! The crumb looks like my latest 77% hydration. 

 

Sjadad's picture
Sjadad

Thanks Rajan, and your guess is so close - 78% hydration. Here’s the formula (please note it is an 80% hydration levain):

  • 70% King Arthur AP Flour (11.7% protein)
  • 17.5% Whole rye flour 
  • 12.5% Whole wheat flour
  • 78% Water
  • 2.1% Salt
  • 0.2% Instant yeast
  • 20% Levain (based on weight of flour in levain)

Feed levain 6-8 hours before mixing final dough. Autolyze the three flours and water for 30 minutes, then add salt, instant yeast, and levain, and mix final dough. Do 3-4 S&F during first 2 hours of BF (my BF was 5 hours total at 70F). Divide, preshape, shape, refrigerate for ~12 hours. Bake at 475F in covered DO 30 minutes, then uncover and bake another 15-20 minutes. 

Benito's picture
Benito

A very handsome loaf of bread you baked there.  I love the crumb, even yet open.  Yes please share the formula.

Benny

Sjadad's picture
Sjadad

I think as I get better at handling sticky doughs, my shaping will improve and I’ll achieve a more open crumb. I hope so, anyway. I posted the formula above.