First loaf in new house and new Oven:)
Well the move went well and the new Oven is a DELIGHT.
Here a picture of the new Oven
Just out of the Oven. * drooling *
Cooling down * waiting, waiting ... wahhhh *
Crumb * Kids stole the first slices pffft *
We have more of this bread with our Green Bean Soup * Like my Mama used to make *
Just Butter on bread and a bowl of Soup and some Frankfurters, what can be better?
250g mature 50% hydration Starter
625g Strong bread flour
75g Whole Wheat flour
550g tepid Water
1Tbsp Caraway Seeds
25g Salt
1tbsp Oil
Mix flour, Water and oil and Autolyse for 1 hour.
Add Salt.
French kneading in Sets of 5-6 and 5 minutes bench rest in between, did that for 6 times.
Bulk ferment for 12 hours at room temperature.
Shape and put in banneton which I sprinkled with Corn flour.
Proof for 2 - 2 1/2 hours
Preheat your Dutch Oven to 250C.
Tip the dough gently on to a parchment paper that is sprinkled with Semolina and score.
Transport your dough with the parchment paper to your Dutch Oven and put your dough WITH the parchment paper in to the Dutch Oven.
Bake with the Lid on at 250C for 30 Minutes.
Turn the heat to 200C and bake without the Lid for a further 20 Minutes.