The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Furikake Loaf #2

thepocketcrumb's picture
thepocketcrumb

Furikake Loaf #2

Trying to get into baking 2 times a week to get some practice in, hence this loaf!

Almost the same process as the first one, but with the following inclusions/ steps:

- 4% Miso
- Alot more furikake. Almost emptied the packet out
- Added these 2 ingredients at the final mix before bulk fermentation (as per benny's suggestion)

The crumb seems a little tighter compared to the first loaf, and not as open as benny's.



Some thoughts as to why:
- Am thinking it could be the whole wheat and miso...?
- Or perhaps my shaping needs some work? The dough after bulk fermentation was alot bubblier than the first loaf, so i was pretty afraid to degas it too much when shaping.


Either way, pretty happy with this bake! The quest for a more open crumb continues...

Comments

Benito's picture
Benito

The bloom and oven spring look amazing Vanessa.  Did you try to compensate for the additional salt that the miso was adding to the dough?  If you didn’t compensate enough, salt as you know will tighten the crumb.  But regardless beautiful bake.

Benny

thepocketcrumb's picture
thepocketcrumb

Thanks for the very kind feedback Benny! Ah yes, i did not reduce the amount of salt, which I should have!

Will update on taste, managed to wrangle a slice from my friends.